GF Guy is home, and I suddenly feel like baking again!
It has been over a year since I last made muffins. His first morning home seemed like the perfect time to pull out the old muffin tin and give it a go. I went to my favorite GF recipe blog, The Gluten Free Goddess, where I found a delicious recipe for hearty, whole grain blueberry muffins.
I made a few changes based on the ingredients I had on hand, as I do. GF Guy and I both LOVED them! My changes are highlighted in red. Feel free to follow the link to view the original recipe, and to check out the Gluten Free Goddess’s other delicious recipes!
Do you ever wake up and know that you simply must bake something?
That happened to me this morning. I slept in (until 7:30…..)and awoke feeling refreshed, revitalized, and in the mood to play in the kitchen. I opened my pantry and perused the contents. While mentally taking note of the ingredients available, I found myself craving something simple and wholesome, something… well… for lack of a better word, “oaty”.
As I sipped my coffee, I combined a little of this and a little of that in my favorite mixing bowl (a hand-me-down from my mom with a hand-painted eggplant nestled in the bottom). In less than 10 minutes, breakfast was in the oven and the sweet aroma of vanillawafted through the air. A little photo session in a beam of morning sunlight completed the picturesque milieu.
As I sat down to eat, I couldn’t help but to count my blessings. It’s idyllic mornings, such as this, that help you appreciate the little joys found in each day. A beam of sunlight, the scent of vanilla, the smell of autumn in the air…. they are all little reminders that God can be found in the details of each day.
I woke up on my day off at 6:30am with a recipe jumping up and down in my brain. I groaned and rolled over, willing the recipe to go away and let me sleep. It didn’t work….
I rolled out of bed, ran into the wall (my equilibrium is always “off” in the morning), and blindly stumbled into the kitchen.Keeping my priorities at least slightly, I started a pot of coffee before setting to work mixing a bit of this, and a bit of that, together in a bowl. By the time the coffee was ready, I had a batch of muffins in the oven and the dishes scrubbed and dripping on the drying rack.
Let me tell you what…. It was all worth it! These subtly sweet muffins are addicting! I have already eaten two, and now you must excuse me, because I am going to go get a third!
“Mighty Tasty” Whole Grain Honey Muffins
2 1/4 cups Bob’s Red Mill Gluten Free Mighty Tasty Hot Cereal
2 tsp Baking Powder
1/4 tsp Salt
1 tsp Vanilla Extract
1/4 cup Honey, plus additional for serving
2 Egg Whites
2 Tbsp Oil
3/4 cup Unsweetened Original Almond Milk (1 cup for high altitude)
Preheat your oven to 400 degrees F. (425 for high altitude)
In a large bowl, combine all dry ingredients.
In a medium bowl, whisk together wet ingredients until smooth.
Add wet ingredients to the dry and stir until just combined.
Scoop batter into a muffin tin lined with paper muffin liners. Each muffin cup should be about 3/4 of the way full.
Bake in preheated oven 12-14 minutes, until the edges are golden and a knife inserted near the center comes out clean.
Cool on a wire baking rack before serving with Earth Balance Spread and Honey.