Sunday Salutations and Lemon Blueberry Muffins

Today felt like a good day for a day for recipe post. This is my take on gluten-free, nut free lemon blueberry muffin. I always forget to get Tod to take pictures when I bake. However, maybe that is a good thing as I tend to bake messily. (It took me a few years to get used to the mess. -Tod) Still, these turned out well enough that I will post the results. Tod also submitted one of my waffle recipes (with my permission) to a Recipe Book Call.

Yesterday, we took time to watch some of my friends compete in rally (dog sequential trick competition). It was an enlightening experience, and I am hopeful that next year Crokell and I can compete at a beginner level. I loved watching the dogs work, but there also was a lot more people than I thought there would be there, both competing and just in general. (It will probably bother me more than the dog.)

It was enlightening to watch the judge, listening to the competitors’ and other trainers’ comments, and in general learning more about the sport. I have watched larger dog competitions before, but this show was small enough, and I knew people. So, I got to hear all sorts of comments, and it made me realize that when you find a small supportive group, that is where you learn the most.

Other than that, Tod and I are working on finishing another short story. Well, I am writing draft zero and Tod is editing away at the novel while I do that. Then we will trade, he will edit and add onto the story, and I will play with the novel some.

Here is a recipe to feed the soul and the writer’s brain.

For those other Bakers or baked good admirers (Paleo or otherwise) what is your favorite type of bread-like product and why? Do you have a gluten free recipe? Yep, I am looking for more recipes to alter.

Gluten-Free Nut-Free Lemon Blueberry Muffins

Dry ingredients
1 cup tiger nut flour
2/3 cup balboa flour
2/3 cup tapioca flour
1 tsp for baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp lemon zest

Wet ingredients
1/4 cup honey
4 eggs
1/8 cup maple sugar
1/4 cup ghee
1 tsp vanilla
1/2 tsp lemon extract

1 1/4 cup of blueberries

Process

Mix dry ingredients in one bowl.
Mix wet ingredients, except the blueberries, into another bowl.

Then, slowly add the dry bowl into the wet bowl, gently mixing.

Mix in the blueberries (I use frozen ones)

Pre-heat oven to 350 degrees.

Put 1 scope (about 1/4 cup) of batter into each muffin cut in a muffin pan.
Cook for 15 minutes.
Remove and let cool and eat with delight, to power up that writer’s brain and reader’s soul.