First, I want to say thank you for all of your wonderful comments and emails yesterday. It just made me smile to read each one.
Yesterday morning I stepped outside to take the trash out, and there was just something different about the air. It was hard to explain, but it just felt crisp and clean, and not really like Summer. For all my talk about the coming of fall, this was the first time where I just knew that it was on the cusp. Even the boys commented on it when they went out to play.
When we stepped into our creative time in the afternoon, Jacob wanted to talk about the coming Autumn family festival that he just has tons on ideas for. The seasonal changes have always felt like such wonderful times to gather for celebration. We try and make a day of it, and each season is celebrated very differently. We always try and wake to see the sun rise, and then the day progresses with family, fun, food, and nature. For our nature table this year, we spent the day yesterday dying playsilks with natural dyes. We used the same dyes that I use for yarn, and I am always so happy with the way that the silk absorbs the colors.
In our ode to apples, we came in and made apple zucchini muffins. Keeping to my promise of creating enough of our baking to freeze for those mornings that call for it, we packed in a lot of muffin cups.
We made this recipe two ways yesterday, one with GF oats, and one with out. I happen to like the crunch of the oats, so that is always my favorite type of muffin. But the boys, well not so much.
The thing that I love about muffins is that you can add anything to them, you can freeze them and just cook what you need, and they only take 18 minutes (I hate waiting for anything sweet).
I use the base muffin mix of flours from the wonderful book Easy Gluten Free Baking, but when it come to wet ingredients, I change it up a bit. I use coconut or almond milk instead of dairy, and I use applesauce instead of eggs, and always honey instead of sugar (any kind of sugar is very hard for those with celiac to process). You know, I am starting to find a real love for applesauce as an egg replacer. Up here at 5000 feet above sea level, it adds a great moisture to the baking.
Then we add what is in season and sounds good.
Warm up some spiced local apple cider for the little ones, some coffee or tea for you, and call it the perfect morning.
Adapted from Easy Gluten Free Baking from Elizabeth Barbone
1 cup white rice flour
1/2 cup of sweet rice flour
1/4 of cornstarch
1 tablespoon of baking powder
* Please note that if you are using a mix, or if you are making these using regular flour, this is where you will pick up from
6 Tbs butter (vegan works fine with this recipe)
1/4 cup honey
1/4 cup of applesauce, OR 1 egg
3/4 cup of milk (almond, coconut or rice can be substituted)
If using grated veggies or fruit like apple or zucchini, you will use 1 to 1/2 cups.
For the apple zucchini muffins I added in 1 tsp of cinnamon and 1/2 tsp of nutmeg
Preheat over to 350
Whisk together dry ingredients
In a separate bowl, cream together butter and sugar for one minute
Add egg or applesauce
Add half of the dry ingredients and mix until dough forms
Add spices of choice
In a small bowl, coat fruit with the cornstarch and fold into batter along with 1/2 cup of oats if desired
Spoon batter into muffin tins and either freeze or bake for 15-20 minutes
For frozen muffins, the cooking time may be a bit longer
Remove and cool