Nutmeg Breakfast Muffins

0362.JPGThe page was mottled and creased from use, but over a year ago, I’d closed the book on one of my favorite recipes after being diagnosed gluten and casein intolerant. This morning, with time on my hands (since we’re attending mass tonight with the our trappers) and a rumble in my tummy, I decided to pull out my copy of The Breakfast Book, by Marion Cunningham and try to adapt one of the recipes so I could eat it. When my daughters each ate two, I knew I’d succeeded, so I decided to share it with you.

GFCF Nutmeg Muffins

2 cups of gluten free flour mix (I used the one from Gluten-Free Baking Classics)

3/4 cup sugar

2 teaspoons baking powder

1 1/2 whole nutmegs, grated*

1/2 teaspoon salt

1 teaspoon xantham gum

2 eggs

7 tablespoons Earth Balance Baking Sticks, melted

1 cup unsweetened almond milk

Preheat oven to 400 degrees. Grease muffin tins. Mix together dry ingredients. Note: you do need to grate the nutmegs to get the true flavor. Nutmegs aren’t difficult to grate. They look hard, but are actually very soft inside. I use a small grater I have, or you can use a rasp. Beat the eggs and then stir in the melted buttery sticks and the almond milk.

Stir the dry and wet ingredients together. Pour into muffin tins. Bake for approx. 20 minutes until the rounded tops are golden brown. They looked a little like cornbread muffins. Remove muffins and serve warm.

Note: Gluten free goodies dry out quickly so store any uneaten muffins in the freezer. I use ziploc bags so that I can reach in and grab them one at a time. Enjoy.

Enjoy.For those of you who can eat glutinous goodies, here’s where you can find the book. Marion Cunningham wrote The Fannie Farmer Cookbook: Anniversaryin the 1980s. She also wrote several other cookbooks. I like them for their fresh and unusual ingredients. I’m thinking about adapting the fig muffins next time. If I do, and they’re good, I’ll let you know.

 

Tiffany Blue Gluten Free/Casein Free Cupcakes

december-003.jpgSometimes you can have it all. The Diva (my high school aged daughter) and I made these cupcakes this morning for our large family party tonight. We wanted the icing to be Tiffany Blue and the cupcake papers to be silver. We found a way for both. A very light application of Royal Blue food coloring by Wilton will turn icing the famous hue, which also resembles the color of French royalty. I made the gluten free vanilla and chocolate cake recipes from Cooking Free by Carol Fenster, a favorite cookbook of mine, and the dairy free icing came from a recipe I saw at Gluten Free Mom. It goes with her Christmas cookie recipe. I baked those cookies as well last week, and they were wonderful. The secret to the icing is almond milk.

december-004.jpgWe ate these at the party, and no one knew they were created without dairy or wheat. One cousin asked me about them when she saw me eating one. I told her my secret. One of the male cousins told me the icing color made him sick, but what does he know?

I just wanted to share my joy with you all. It isn’t easy being GF/CF, especially during the holidays, but it is possible and can be delicious. My goodness, that last comment sounded like Martha Stewart. I must be watching too much HGTV and Fine Living, but I can’t help it. All the Christmas shows are so much fun. Happy Holidays!!