I hope everyone had a FANTASTIC Christmas and New Years. My hubby had 3 days off over New Year’s weekend and it was so great staying home, getting some much-needed chores done around the house and in our lives. We both took inventory in ourselves – figuring out where we’re at and where we want to go. We both want to be more intentional with connecting as a family, so we decided we would be taking “tech sabbaths” throughout the year. This weekend was our first one. Let me tell you, it’s truly amazing what happens when you disconnect. Not only did the day go by as the best sort of slow possible, but we were able to accomplish so much! We got an insane amount of chores done, read, worked on our goals, played every game/puzzle available (multiple times!), played in the snow for 2+ hours, made dinner and baked muffins. Heck, I even painted Zoey’s room.
About halfway through the day Zoey asked to make muffins (I have no idea where she got the idea, but we’ll take it!) I went to look up a recipe for gluten-free muffins…and I remembered, no technology! I only had one recipe available in print, and I didn’t have all the ingredients since it was a Paleo muffin. So I decided to tweak a recipe from my Betty Crocker cookbook and make it gluten-free. No tech = getting creative! I barely tweaked this recipe, so I can’t take credit for it. But it’s super good, and I think those who are gluten-free will appreciate it!
I finally put a new battery in my kitchen scale, so expect to see mass measurements in my baking recipes from now on. It yields a much more consistent product. I use this scale. It comes in handy for so many different things, I really suggest getting one. I also only use Namaste gluten-free flour, which is also casein, soy and nut free. This recipe will probably work with any blend you have, so long as it contains xanthum gum. I just can’t promise the same result if you use a different flour than me. Enjoy!
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Elizabeth Horn 