Monday, January 9

GF Pumpkin Butterscotch Muffins

Happy New School Year!!!

The youngest son is waking to a whole new experience today, it is school--yet outside of school. The family is trying something new--Virtual School. Most of you have probably heard of it as it's available now in all 50 states.
It's your state's curriculum-provided free-and the child accomplishes it at home.

It will be different for all of us, so I thought I would bake something delicious to start the day.
In the intervening months since the Mission Man has been gone, I've made muffins maybe twice--two times and they have been rather disheartened endeavors. It's just not the same to bake without the exultation he expressed whenever he woke to the happiness of muffins.

So today's effort involves pudding. The day has auspicious beginnings! And away we go!

1 1/2 cup gluten free flour mix (I used an 8 flour Mix)
4 Tbs. butterscotch pudding (cook and serve--but I bet instant would work)
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 tsp salt
1/2 tsp. guar/xanthun gum
1 handful chocolate chips (if necessary to entice the children.)

Whisk dry ingredients and set aside,

Mix wet ingredients:

3/4 cup milk
2 Tbs. oil
1 tsp vanilla
1 egg
1/2 cup pumpkin

Stir into dry ingredients until well blended, Bake in greased/sprayed muffin tins. Bake at 375 12 minutes or until brown around the edges. I tap the top to see if the center sinks.

Beware, overbaked = dry

Makes about 24 mini-muffins.

Reality Bite: Life never goes as planned, so no planning should work just right.

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