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| Multigrain gluten-free lemon poppy seed muffins. |
I usually don't bake in the summer. I mean. Do you? Who in their right mind likes to crank up the oven when it's hot and steamy outside? At my age darling, I'm sticky enough as it is. Hot flashing and fanning myself with the latest issue of AARP as I bounce and waggle on one of those bubblegum hued balance balls, lurching at my desk like a pear-bottomed yoga reject seeking not enlightenment, I am sorry to tell you, but the promise of burning three hundred extra calories as I sit and write. Apparently using one's sacred core (or is it sacroiliac?) to perch atop a ridiculously big ball with a penchant for rolling sideways requires fuel. More fuel than say, slumping.
Or lying on the sofa reading a book. With the oscillating fan on high.
Which is what I'd rather be doing.
Preferably with a bar of organic dark chocolate.
I would rather keep the kitchen cool. By not cooking (that's why The Goddess- in her infinite wisdom- invented tomato sandwiches).
But a certain husband had a craving.
For a lemon poppy seed muffin. Our son planted this idea in his head last week, during an impromptu visit. Said son was blithely munching on a lovely looking gluten-free lemon poppy seed muffin. Freshly baked. Adapted from one of my muffin recipes.
He mentioned, in passing, it was fabulous.
His secret?
I used a little cornmeal, he told us.
And thus the muffin craving was born.
And who am I to deny my husband.
He buys me dark chocolate after all.
And turns on the fan. So that I don't have to get up from the sofa.
Read more + get the recipe >>
or certified gluten-free oat flour
or potato starch
)
