What's for Breakfast and Other Ramblings....

Our yummy gluten-free muffins

One of the added bonuses of being home recuperating, has
been having time to make my kids breakfast.
Typically, I leave the house by 6:30, and they get ready after I leave. 
I have always craved
the time at home in the morning....but it was a fair
trade for getting home 
from my teaching
job by 3:00 most days.

My husband, also a teacher, goes in later,
so mornings
have been his to handle.

In August, I always shed a few
tears about going back.
I miss being with the kids for their morning
routine....for ponytails and peanut butter toast.

So after my surgery, I WAS down for the count for a while, but the 
thing I could do was make a 
light breakfast, and a braid or two :)

It truly has been a whole
new bonding with my 9 and 14 year olds.
We have determined that N definitely 
needs to lay his clothing out the
night before, and that C needs to get up
a little earlier to motivate Dad :)

This past week was school vacation, and 
I am almost ready to return to work.
So we have been making LOTS of special breakfasts.
Our daughter has Celiac, and we don't use any
regular wheat flour in our house at all.
It has been banished.
Luckily, we all (including picky 14 year old), 
LOVE gluten-free muffins.

Recently I  purchased
Cup 4 Cup Flour. I  tried it using Lissa's recipe here. for
 orange brownies.
It was an amazing recipe, and an amazing result.
(Lissa is an inspirational mom, wife, photographer, decorator, and cook!)

I Love to take our traditional family recipes and 
use gluten-free flour. I decided to try
 our favorite blueberry muffin recipe with Cup 4 Cup.
The results were AMAZING.

Here is the Land O' Lakes Recipe.
We substituted Cup4Cup where it called 
for regular flour.


1 cup milk
1/2 cup Land O Lakes® Butter, melted
1 Land O Lakes® All-Natural Egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries


1/4 cup Land O Lakes® Butter, melted
1/4 cup sugar

Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.
Combine milk, 1/2 cup melted butter and egg in large bowl. Add all remaining muffin ingredientsexcept blueberries; stir just until moistened. Gently stir in blueberries.
Spoon batter evenly into prepared muffin pan cups. Bake 22-26 minutes or until golden brown. Cool slightly; remove from pan.
Dip tops of muffins in 1/4 cup melted butter, then in sugar.
Serve muffins with butter with canola oil.

Variations:Lemon Blueberry Muffins: Prepare muffins as directed above, stirring in 1 tablespoon grated lemon zest with the flour.

Raspberry-White Chocolate Chip Muffins: :Prepare muffins as directed above, substituting 1 cup fresh or frozen raspberries for blueberries. Gently stir in 1/2 cup vanilla milk chips with raspberries.

And I know that dipping it in butter sounds
positively slovenly...but it really makes this particular muffin.
I would like to buy baker's crunchy sugar and try
that as well, without the butter.

My family heads back to school tomorrow.
I will be here to make a few more breakfasts,
to comb that long, silky hair.
I will have a few more days of
my morning
coffee and toast routine.
A few more days of putting the breakfast dishes in the
dishwasher BEFORE 3:00 in the afternoon.
As always, it makes me a 
little sad. Last summer someone (an anonymous blogger of course), said
I was complaining when I expressed my sadness at the end of the summer.
I feel that same sadness now. 
But I know it will be summer
before we know it...
the garden will be in full
swing...the windows will be open, carrying in a warm 
breeze and the laughter of
neighbors playing.
I have BIG plans....a few home projects on a 
non-existant budget...a few new art projects that
have me so excited.

***C had a cyclic vomiting episode this week...she went 73 days.
Please visit cvsaonline.org to learn more about this mysterious illness, and educate a friend or family member. Thanks.
read more here.

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