Sincerely Carolina

recipes. lifestyle. fitness. fun.

Menu

It’s Just Better.

by caroline

What is it about vacation that makes everything … better?

The breakfast …

… the sunset …

… the muffins.

Sigh.

I am having an absolute blast in our little nook of the Thousand Islands. Everything really does just seem easier and oh-so-relaxed.

Of course, the term “vacation” means something different to everyone, right? For some R&R brings beach fun, sun tans and sipping cocktails poolside. Other people seek adventure — kayaking on Lake Tahoe, skiing in Aspen or a safari walk in Africa. For me, vacation often brings time to do more of the things I love, like read my little heart out, write and, of course, bake.

Yesterday I used Jules All Purpose Flour from my box of gluten-free goodies to make holiday appropriate Red, White and Blue(Berry) Breakfast Muffins. Using Jules’ recipe for gluten-free blueberry muffins, my ingredients went a bit like this:

Red, White and Blue(Berry) Muffins (Makes approximately 16 muffins)

Ingredients

  • 1/2 cup Earth Balance® Buttery Sticks
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract, gluten-free
  • 1/2 cup sour cream
  • 1 cup mashed ripe banana (approximately 2 bananas)
  • 1 1/2 cups Jules Gluten Free™ All-Purpose Flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder, gluten-free
  • 1/2 teaspoon salt
  • 3 tablespoons flaxseed meal
  • 1 cup fresh blueberries
  • 1/2 cup fresh strawberries, chopped
  • brown sugar, sprinkled

Directions

Preheat oven to 350ºF. Oil or line muffin cups and set aside.

Cream the butter and sugar until the mixture is light and fluffy.  Add the eggs and vanilla and beat well. Mix in sour cream and banana until well blended.

In a separate bowl, whisk together all the dry ingredients (flour through flaxseed meal), then add gradually into the wet mixture until thoroughly mixed.  Lastly, gently stir in the blueberries and strawberries.

Spoon the batter into oiled muffin tins, filling two-thirds full. Sprinkle brown sugar, as desired, on top. Bake for 30 minutes or until lightly browned.

Cool before removing from tins.

The Jules All-Purpose flour is smooth and completely seamless in these muffins — not grainy like some other store-bought mixtures I’ve used in the past. And the flaxseed meal and fruit in this recipe gives the muffin a wonderfully “healthy” quality. I ate two!

Other perk of vacation: Calories don’t matt-a.

__________________________

Want to keep eating? (Duh. Of course you do.) Head over to Amanda’s blog for last night’s gluten-free ice cream dessert. As you can see, it was a berry-licious kinda day in this house yesterday. Yum.