At our house, a new school year means meltdowns — “oh, yeah, I have homework again” meltdown, mommy crying in her cereal mini-meltdown, and a new one for us this morning–refusing to go to school meltdown. There was some kicking and screaming.
Though some aspects of school starting are out of my control, this time of year also means another round of gluten-free lunches and snacks for Amelia. I’m always trying to come up with new snack options for her to keep things interesting. I wouldn’t want to eat the same thing every day and despite her insistence that whatever I send is “fine,” I know she likes it when I mix it up.
I haven’t made blueberry muffins since before Amelia was diagnosed with Celiac. She used to like them so much, she chose them for her birthday treat one year. So I decided to whip some up with my Pamela’s Baking and Pancake Mix. They were a big hit with Amelia, but Owen wasn’t shy about polishing off his share as well. I won’t tell you how many I ate.
(from Pamela’s Products web site–www.pamelasproducts.com)
1-3/4 cups Pamela’s Baking & Pancake Mix
1/4 cup melted butter, or oil
1/2 cup milk
1/2 cup sugar
1 tsp vanilla
3/4 to 1 cup fruit- bananas, peaches, berries, etc. (If using raisins or dried fruit, add an additional 1/4 cup water)
Optional: 1/4 cup chopped walnuts
Yield: approximately 6 to 7 muffins.
Mix all ingredients together and spoon 2/3 full into greased muffin pan (or use paper muffin cups). Bake in preheated 350º oven for approximately 25 minutes.