After snuffling all day on Saturday, hacking all evening, and shuffling around Urgent Care all night working on a “respiratory infection, probably not pneumonia” diagnosis, the celiac kid and his Daddy got home around 7:30 am. Daddy went back to bed. Celiac kid had slept a bit and was hopped up on steroids–no way was he going back to bed. We were hungry. So we made these muffins, adapted from The Pioneer Woman. They made the day feel a little better.
After that, naturally, the toddlers all started arguing over dumb stuff and woke up Daddy and I grabbed the healthier two to drive randomly around town so Daddy and the celiac kid could rest and of course it was raining and we have a full-leg cast to keep dry which meant the park was out so we spent a billion dollars on junk we didn’t need (see: bath crayons, expensive fruit puree pouches) and I took them out to lunch at let’s-not-discuss-where and even let them eat a little gluten.
But at least for a few minutes, we had some peace and quiet and muffins.
Orange Muffins with Brown Sugar Glaze, gluten-free
Pre-heat oven to 375
Butter a muffin tin (don’t use paper/foil cups)
In a large bowl, mix:
- 5 T melted salted butter
- 3/4 C granulated sugar
- 2 eggs
- zest of one large orange (I used a medium orange and a satsuma)
- 1 t vanilla extract
- 1/2 C milk
- 1/2 C sour cream (fat-free is fine)
Blend, then stir into above:
- 2 1/4 C all-purpose GF flour blend (I used Namaste)
- 1 t baking soda
Distribute among 12 muffin cups. Bake for 22 minutes, or until lightly browned and springy.
While the muffins are baking, stir together:
- the juice of the oranges
- 1/3 C brown sugar
As soon as you take the muffins out of the oven, drizzle them with the glaze. Let them sit about 10 minutes so they absorb all the glaze. Serve hot.
Makes 12 muffins.
P.S. Anyone want to take bets on how long it will take for someone to come out with a GF baking spray? I’m ready….