I was just dreaming, MINUTES before I was eating these muffins, that I was back in high school, a place I did not care for.
I was enrolled to start my senior year 2 weeks after the start of the year. I had Penny with me and was lost all day AND she was sick. The school had a vet onsite, and he pulled a tick off her and wrote all this stuff down and never said anything to me...which was NOT helpful. Then I needed to pee and couldn't find a bathroom....having wandered around lost all day in a school with my sick dog I finally make it to trig halfway through class...and Penny goes up on top of a bookcase to rest. But whereas I had a big stack of books, I had lost my new trig text and couldn't find it anywhere and I was late and 2 weeks into the school year UGH.
I was asked a question and I stood up and said "I am 47 years old, my dog is sick, and coming back to school is REALLY hard. I hope it gets easier." and some kid in back says "No, it gets harder!" and I turn and flip him my middle finger and say " f**k you, kid"
and woke up in a cold sweat with a healthy dog and no plans to go anywhere near a school :)
OK, let's talk gluten-free AWESOME muffins!
I saw the simple recipe listed below and have made many many chenges to it, still simple, but my version is very moist and tasty.
Molasses is a wonderful sweetener, rich and full of iron and good nutrients, unlike sugar, and makes it a softer muffin. I also like to add a little cinnamon sugar to the tops of my hot muffins---just a trace makes them so good!
|Preheat oven to 425°F. Lightly grease a 6 cup muffin tin or I use muffin papers, set aside.|
In a bowl beat the egg then add all ingredients; mix well. Then add mix-ins. Pour into prepared muffin tin. Bake for 17 - 20 minutes. Sprinkle hot muffins with cinnamon sugar. Allow muffins to cool for 5-8 minutes before removing from tin. Makes 6 large muffins.
You might need elephant mugs for you and yours, right? Or something else at my etsy gallery! click here!!!!