Don’t get me wrong, a great homemade loaf of pillowy soft gluten-free bread (like the one in The Gluten-Free Solution) is superb with just about any meal, but sometimes you just want to get some bread on the table in about 15 minutes. Don’t you? I do! It never hurts when I can bump up the nutrient factor in my dishes, too. One way to do that with breads and baked goods is by using flours that have more nutrients, like amaranth flour. I like its slightly nutty flavor and the texture it gives these muffins is just out of this world!
Until a few years ago, I associated key lime flavored foods with summertime. That burst of light, fresh zesty key lime in a mouthful of cool creamy pie is the perfect warm weather treat, after all. But when we started taking off for the Florida Keys each January as soon as the New Year begins, I’ve come to connect this flavor with winter. It has become my injection of warm memories spent with family on the water, lazing in the sun all day, into a cold and dreary time of year (at least when we’re back in Atlanta). Continue Reading
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. Continue Reading
In this season of sugar overloading, I am no small contributor, at least when it comes to making and sharing sugary treats. I can’t help it. I want to put sprinkles on everything all year, but when it comes to Christmastime, my inner 5-year-old sprinkle-wielding beast cannot be tamed. Continue Reading
Banana muffins seem to be the go-to muffin. Funny, they aren’t exactly my favorite. Bananas are fine, but I find banana muffins a little on the blah side. That’s all changed now, and banana muffins (at least these muffins) are at the top of my go-to muffin list. There’s nothing blah here at all. Continue Reading
The best strawberries I’ve ever tasted were picked from the side of a mountain in Western North Carolina on a sunny summer afternoon over a decade ago. I know they were the best strawberries I ever tasted because it’s been that long ago and I still remember them, and that day.
It is interesting how food connects us to times and places, and to people.
These muffins, I always remember because they are a favorite of Ma Petite. She isn’t a big fan of strawberries and she’s pretty finicky when it comes to muffins. Not any old muffin will do for her, especially when it comes to fruit muffins. But these, it was love at first bite, you could see it on her face. That face, that expression, that is always what I think of when I make these muffins. And that summer day on the mountain, it’s always what I think of when I dice the berries to toss in at the end. Continue Reading