I have been spending a lot of time running after my toddler outside and less time in the kitchen! The weather here is gorgeous and Jude wants to spend all day outdoors. Who could blame him? Today we were outside making mudpies together. He got completely covered in mud from head to toe- he even tried some of his creation, but decided he didn’t really like mudpies after all. It is going to be a fun summer. I love having a little boy. Even boys that kick and scream when it is time to come in for dinner. I am pretty sure that I did that to my mother too.
BANANA NUT MUFFINS
Oh, and I did make something great this week! I made yummy Banana Nut Muffins. I had trouble coming up with a winning recipe for some reason. The problem was I did not have a tried and true gluten version of banana nut muffins of my own or one to convert. I tried a number of recipes, but they all turned out too sweet or too dry or too something. When I was tired of fooling around, I went to Simply Recipes and found a wonderful recipe for Banana Nut Muffins. They are wonderful! In order to make the muffins gluten-free, I substituted 1/2 cup each of rice flour, 1/2 cup of sorghum flour, and 1/2 cup of tapioca flour and added 3/4 teaspoon of xanthan gum. I sifted the flours and the xanthan gum together before adding the flour mixture to the wet ingredients. Reminder: watch the cooking time- my muffins were done between 20-22 minutes. These muffins freeze beautifully.