pumpkin muffins

Chris wanted pumpkin muffins since it is cool enough to bake and not drive up the energy bill.  I couldn't really find something good, so here's a nice simple recipe that I did.

1 C brown rice flour
1 C Sorghum flour
1/2 C tapioca flour
1 TBS gum
2 tsp baking soda
1 c sugar
cinnamon
ginger
cloves (just a shake)
2 TBS vanilla
1 15oz can of pumpkin purree
2 eggs

2/3 C of butter
(add water if the dough looks too dry)

Topped with a cinnamon/sugar mixture, but you don't have to do that.

Mix up the dry ingredients.  Add the moist ones in order.  Put in muffin tin.  Bake 18ish min at 350.

In other news...

A is holding her head up extremely well.  She rarely does the bobblehead thing anymore.  She's also very curious about things.  She wants to be held and explore things that way, but wants to see and do what Chris and I do.  As Chris puts it, she "wills" her way to what she wants -- she looks really hard at it and then we move her there.  Her newest feat is sleeping about seven hours at a time.  She'll go down about nine and then wake up about 430, so we're lucky.  It freaked me out the first time she did it, but Chris and I are very grateful for the sleep.  She is also starting to jump along with you when you pick her up over your head, this is actually one of her favorite activities.  We also put her in the jumper/swing thing and she kind of is getting the hang of it, but it will just take more practice I think. 

This past week has really been uneventful.  We had people over for games on Friday and just chilled the rest of the weekend. 

Lemon Poppy Seed Muffins

Yum!  Is all Chris or I can say.  We haven't had them yet, as they are still baking, but they smell wonderful and the dough was delicious enough that I've been given the green light to try making them again.  Here's the recipe:

3/4 C sugar
Zest and juice of 2 lemons (I made it with only one and they really should have had 2)
2 cups of flour (I used 2/3 each of tapioca, sorghum, and brown rice + 1/4 tsp gelatin + 1 tsp guar gum)
2 tsp baking powder
1/4 tsp baking soda
3/4 C sour cream
2 large eggs
2 tsp vanilla extract
1/2 c butter melted entirely
2 TBS poppy seeds

Mash the zest and sugar together then whisk in the rest of the dry ingredients + the poppy seeds
Mix the liquid ingredients together thoroughly (lemon juice, eggs, sour cream, vanilla, butter)
Divide into muffins -- makes about 12.  Bake at 400 F for 18 or so minutes.  They are done when something inserted into them comes out clean (like any baked good really).

For a glaze: take the juice of 1 lemon and suspend as much powdered sugar as it will hold (about 2 cups from what I've been able to read) Obviously the glaze can be omitted if you just like the muffins plain -- no big deal.

On the Ripley front: everything was "normal" at the doctor's office today.


If you try this recipe and use a different mixture of flours and find one that turns out particularly well then please let me know!!  I like the sorghum and brown rice flours not being "white" and much more complex in terms of digestion, so they stick with me a bit longer.  I'm going to experiment some with different flours, but the mix I found here is quite tasty -- it just used the last of my sorghum flour.