Sunday Breakfast

 I love making a big breakfast on Sunday mornings for our family while the boys are still snuggled in bed.  I imagine them waking up to delicious smells, wondering what awaits them.

This morning I baked two rounds of muffins.  Always first a batch of FPIES-friendly allergy muffins - this morning we tried blueberry.  Next a batch for the rest of the family - festive eggnog muffins.  We breakfasted on muffins and bacon, while listening to Christmas music.  A peaceful start to the Sabbath.

Note:  These blueberry muffins for Colin were not my favorite.  Of course I was trying a new recipe.  They use a mix of corn, millet, and sorghum flours.  They are fine.  Nothing to get excited about.  These baked up very nicely, but the flavor is very bland.  Yet it is an acceptable nut-free recipe.  I much prefer muffin recipes using almond flour - it helps so much with flavor. 

These 2 recipes using almond flour are sincerely delicious:
banana muffins
favorite blueberry muffins

Sunday's Blueberry Corn Muffins Recipe

Preheat oven to 350 degrees F. Line a 12-muffin cupcake pan.

Whisk together the dry ingredients:
3/4 cup cornmeal
1/4 cup millet flour
3/4 cup sorghum flour
1/2 cup tapioca or potato starch (not potato flour), or cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons xanthan gum
3/4 cup organic light brown sugar
1 teaspoon ground cinnamon

Make a well in the center of the dry ingredients and add:
1/4 cup organic canola oil
1 tablespoon honey
2 teaspoon bourbon vanilla
2 eggs
3/4 cup warm water

Mix the batter well.  If the batter seems a tad dry or stiff, add 1 to 2 tablespoons more warm water.

Stir in:
1 rounded cup frozen organic blueberries

Scoop the batter into twelve muffin cups.

Bake in the center of a pre-heated oven for about 20 minutes.

Cool the pan on a wire rack for five minutes then remove the muffins from the pan and cool them directly on the rack. Makes one dozen muffins