especially bake. It calms and soothes. The familiar and quiet of the kitchen beckons when all of life is upside down. It's also a thrill for the senses. When I was a little girl, my mama would tie a dishtowel around my waist, hand me a wooden spoon and let me at it. I recall a tiny rolling pin and mini cookie cutters, playing in soap suds while "helping" but what I remember most of all, was the time my mama spent with me in the kitchen. She was patient and taught me everything.
put it right back. When I'm finished, my kitchen is no worse for the wear and I get to enjoy the process, rather than dread a huge mess to clean up all for the joy of baking. I love that she taught me this.
natural place in the world to be. I'm fairly fearless...unless I'm cooking steaks or big hunks of meat. (shudder.) I love trying new things. I've invited my own children to "help" since they were little, just like my mama did, and I love watching my nine year old girl whip up a batch of brownies on her own.
here) and created a Meyer Lemon Poppy Seed Muffin recipe at the request of one very special small boy in my home. Apparently, they are his favorites. I didn't know.
never suspect. Even the texture is amazing, which is saying something since most GF baked goods are either crumbly or gritty. This is neither.
Meyer lemons because they are sweeter.. well maybe not sweeter, but they aren't as acidic, and have a softer, thinner peel which make them perfect for baking. And they're prettier too! They aren't quite orange, but not really yellow either.
Gluten Free Meyer Lemon Poppy Seed Muffins:
2 1/2 cups thai rice flour
1/2 tsp salt
1 Tbsp baking powder
1 tsp xanthan gum
*Combine all of the above dry ingredients in a small bowl and set aside.*
1 cup milk
1/2 tsp pure vanilla extract
1/2 tsp pure lemon extract
juice of one Meyer lemon
1 cup vegetable oil
*Beat the milk, extracts, lemon juice and oil in a mixer for 1 minute, and add the following four ingredients:
2 cups sugar
zest of one Meyer lemon
2 tbsp poppy seeds
*Beat until combined. Add the dry ingredients into the wet ingredients and mix until combined. Spoon into baking cups, about 3/4 full. Bake at 350 for about 20 minutes.
call it a muffin for argument's sake, because it was a muffin my boy requested for his after school snack. And if you're wondering what the difference between a muffin and cupcake is, I heard a joke once- "A muffin doesn't look good in jeans, but a cupcake does."
So there ya go. Happy kids, happy life. Enjoy.
Oh and the cute wood bread boards in my photos are from my bloggy buddy, Diana. You can purchase a set here- they are wonderful and we use them for everything!!