Well, actually, we had tea and toasted muffins, but I'm sure it was as authentic as some of the "Mexican" food is here. The whole house smells like apples, cinnamon and nutmeg, brown sugar and vanilla...mmmmmmm. Ariana and Joel did the work while I directed, and the muffins are yummy. Here is the recipe we used:
1 1/2 C white rice flour
1/2 C tapioca flour
1/2 tsp salt
1 T baking powder
several shakes of cinnamon
a few shakes of nutmeg
about 1 C applesauce
3 T brown sugar
3 T melted butter
a large splash of vanilla (around 2 T???)
about 2/3 C milk
about 1/2 C of dried cranberries, blueberries and cherries
Stir dry ingredients together, then add wet ingredients. Spoon into well-greased muffin tins (should be full) and bake for about 25 minutes at 400. Serve with butter and brown sugar, and a lovely cup of hot tea with cream and sugar. The recipe made 6 large muffins, with a little batter left over that we fried up like pancakes but with a little extra butter. They were puffy and crispy and absolutely delicious. Real crumpets are made with yeast, but the pancakes looked similar to pictures of crumpets because of the extra baking powder. Ariana's favorite tea is Earl Grey, and the bergamot is really good with the spices and berries in the muffins. You can tell from the lack of precision in the measurements that Joel sometimes got very excited and dumped things in. :D
No comments:
Post a Comment