Business Ideas?

I'm having hard time dealing with my two business the one with the chocolates and photo studio. I know I'm trying so hard to find a ways of earning  extra income since I'm a mother of two babies(yes, I'm pregnant with second baby).

I was thinking of adding more business that I can get extra income. I hope God will help me this to provide my two babies.

Any suggestions or ideas so that I can push up myself to sell?

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Blueberry Muffin Recipe



You Will Need
  • 1 1/2 cups (195 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/3 cup (79 ml) vegetable oil
  • 1 large egg
  • 1/3 – 1/2 cup (79 ml – 118 ml) reduced fat (2 %) milk
  • 1 cup (170 grams or 6 ounces) fresh blueberries
  • 3/4 cup sugar substitute (recommended: Splenda or honey) it depends on you guys... i don't put too much sugar.. 
Directions
Heat Oven and Prepare Muffin Cups
  1. Heat oven to 400 degrees F. Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
Prepare Muffin Batter
  1. Combine flour, 3/4 cup of the sugar, baking powder in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
  2. Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). 
  3. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  4. Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners). Then, sprinkle a little sugar on top of each muffin.
Bake Muffins
  1. Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool completely.
Notes and Tips
To store muffins: Place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.


Batter Thickness: The batter should be thick and scoopable — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.

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