|Gluten Free Fresh Rosemary Muffins|
My oldest son only has three weeks left of summer vacation. He has been great about working on his workbooks and is more than ready to start second grade. My youngest is ready for his older brother to go back to school so he can have his days back to being just him and I. With only one child at home it is much easier to go places during the day and the pace of my house is more mellow. The only problem is that my oldest is very nervous about starting second grade. He is worried that all of his friends will be in other classes, he won't like his teacher and that the work will be too hard. I felt so bad when he came to me the other day in tears with all of his fears. I know he will be fine after the first day, he just needs to get through the next 3 weeks. In the meantime I have been baking foods that he likes. Yesterday I tried a new recipe for Fresh Rosemary Muffins from Southern Living magazine.
This recipe has 12 ingredients. It takes 35 minutes of total time, 15 minutes of which is active and makes 12 muffins. I did make a few changes. First I substituted gluten free all-purpose flour for the regular wheat flour. Secondly, I was unable to find currants at my local store so I doubled the amount of raisins. Since I made the muffins gluten free I added 2 eggs instead of 1. I often increase the amount of egg when I convert baking recipes to being gluten free. I ended up with a total of 11 muffins which took just barely 20 minutes to bake.
These muffins have a nice sweet taste that blends well with the savory goat cheese. They made a great breakfast with scrambled eggs. My husband thought they were a little sweet for anything other than a dessert or snack, but my kids loved them like I did for breakfast. Overall this was a nice way to use fresh rosemary and worked well being converted to being gluten free.
For the recipe go to Fresh Rosemary Muffins.