My, how food weaves a memory. Without our realizing it, one day we stand before a well-worn counter with flour on our hands, breathing in the heady aroma of a browning loaf of bread, measuring exotic spices like those Columbus introduced to America, all to the tune of a kitchen orchestra of metal spoons clanking on pots and beaters whirring through meringue. Those stimuli, work like tiny undetectable embroidery needles, stitching their way through our minds and our hearts, leaving something far more lasting than what rests cooling on the wire rack near an open window.
Snickerdoodle cookies were one of the first cookies I learned to make growing up. Aunt Suzie taught me how in her minty green kitchen. We rolled the slick, shiny dough into little balls then gave them a tumble in a bowl of cinnamon sugar and onto the pan they went, spreading slowly. I watched them with my face nearly pressed against the glass oven door.
I can still remember that first taste once the cookies were cool enough to handle – sweet spice on the tip of my tongue, the delicate cookie that nearly melted in my mouth. Such a simple flavor, but what a memory it can evoke, even today, when Aunt Suzie is living in a nursing home, having lost many of her memories now.
Gluten Free Snickerdoodle Muffins
- 250 grams (approx. 2 cups) Gigi’s Everyday GF Flour Blend (Gum-Free) or similar gum-free blend
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (I use unsweetened coconut milk from a carton.)
- 1/4 cup oil
- 1 egg
- 2 teaspoons pure vanilla extract
- Melted coconut oil (approximately 1 T.), in a small bowl
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350F and line 12-section muffin pan with paper liners (I use these for best results), or grease lightly.
- Whisk dry ingredients together in mixing bowl, then add egg, oil, milk and vanilla. Stir until mixed well (batter will be slightly thin).
- Divide batter evenly among the 12 sections of the muffin pan, then bake approximately 15 minutes, until muffins rise and spring back when lightly touched in center.
- Remove muffins from oven and set aside to cool in pan while you stir together the sugar and ground cinnamon in a small bowl.
- When muffins are cool enough to handle, dip top of each muffin in coconut oil, then in cinnamon/sugar mixture, then transfer muffins to a serving plate.
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