It’s been pretty damn cold this week.
Cold enough that:
- Every joint in my body is protesting…loudly and often. My knees, ankles and elbows crack with nearly every movement.
- I remember exactly why I hate winter. It’s cold, it’s snowy, it’s icy, and someday I am going to move to Arizona.
- The garage door ceased to function correctly Thursday morning. The cold had somehow affected the sensors and the door would not go down & stay down, nor did any of the remotes (the one built into my SUV, the remote that came with the opener that resides in The Man’s car, & the wireless remote attached to the outside of the garage) operate the system. I had to stay home from work because there is no way in hell I am leaving my house unattended with the garage door wide open (you can walk through the garage right into my house!).
- The Gidge had to be dressed in a sweater, a coat, 1 layer of baby booties & 1 layer of dog boots in order to be willing to go outside.
I ended up staying home again Friday, but this time it was because our water was frozen at the office. I had gone to the chiropractor at 7:30 and returned home to several voice mails basically telling me to just stay home. Which was really flipping awesome, because I got a ton of work done over the 2 days. Stuff that’s difficult to do when answering the phone every 30 seconds.
I wanted something warm and sweet to go with my daily chai tea latte but didn’t have anything in the fridge or freezer that would do. I wanted something kind of healthy because damn it, I am up to 130 pounds (I bet that’s a big reason why the joints are aching, actually) due to living on junk. It’s time to fix that little issue.
Well, the kitchen was a little chilly, too. Running the oven wasn’t such a bad idea.
I took a Vault recipe and tweaked the heck out of it to get what I wanted. I would have to call this one a success.
Good lord, I really need to pull out that lighting kit for the camera, don’t I?
Apple Pecan Muffins
3/4 cup brown rice flour
1/4 cup arrowroot starch
1/4 cup teff flour
1/4 cup buckwheat flour
1/2 cup tapioca flour
2 tsp xanthan gum
1 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 cup chopped pecans
3/4 cup brown sugar
1/4 cup saffllower oil
1 cup unsweetened applesauce
1 tsp vanilla
3/4 cup buttermilk
2 small apples (peeled, cored & finely diced)
Preheat the oven to 400 degrees. Line a 12-muffin tin with paper liners.
In a large bowl, whisk together the brown rice flour, arrowroot starch, teff flour, buckwheat flour, tapioca flour, xanthan gum, baking soda, salt, cinnamon and cardamom. Stir in the pecans.
In a medium bowl, whisk together the brown sugar, eggs, safflower oil, applesauce, vanilla, and buttermilk until blended. Add the diced apples.
Pour the wet ingredients into the flour mix. Stir until completely combined.
Spoon the batter into the prepared muffin tin and bake for 20 minutes (or until a toothpick comes out clean). Remove from the pan and allow to cool before diving in.