Sunday, November 16, 2008

Baking together: Raspberry muffins

Because of your allergies, baking and cooking can sometimes be delightfully simple or uncomplicated in a boring way. Over the past few years, more and more gluten free and dairy free items have come into the market. You are not interested in any form of chocolate, so that limits our choices even further! Today, while at Whole Foods, I discovered that they've introduced their own line of gluten free baking mixes. Although Whole Foods carries expensive items, their 365 Organics lines are often less expensive than other brands. So we picked up some muffin mix and a bag of frozen raspberries to stir in.

Instead of the pre-bedtime game or book, tonight we made muffins. We even sat in front of the oven and watched them rise (16 minutes! You sat on my lap the whole time). These muffins good. So, so good. We used Earth Balance and Hemp Bliss instead of butter and milk. Luckily, you are not allergic to eggs, so we didn't have to use a substitute. These muffins did not have a gritty, flat taste as gluten free products often have. The raspberries were perfect, although you did not like the "squishy" texture of the whole berries.

I can't wait to bake more with you! I know you probably won't eat them, but we will make the fudge brownies together sometime soon. You enjoy the process of working and helping so much, you don't seem to mind if we make something that's not exclusively for you. Perhaps I can convince you to try one bite!

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