In my book, that means it’s baking season, and we are wholeheartedly embracing it around here. Over the last week, Izzy has taken to greeting me in the morning by saying “bake muffins now?”
That apron she’s wearing is actually my grandmother’s. Now that woman could cook, let me tell you! When we bake, I always let Izzy choose which of my aprons she’d like to wear, and then I jury-rig it up to fit her. I keep meaning to make some actual kid-sized aprons. In the meantime, it’s kind of a fun game.
Lately she’s been wanting to wear this particular one. So while it makes me miss Gram terribly, it also warms the cockles of my heart. Somehow it feels like we’ve got three generations there, doing a little morning baking.
We’ve been pretty much rotating between our favorite pumpkin spice muffins, zucchini muffins, and some variation of cranberry nut muffins. I’d been fiddling with several versions of a recipe, when I was at the store the other day and saw that they had Bob’s Red Mill Paleo Flour on sale. I didn’t even know there was such a thing. I figured it was worth playing around with.
Now, this mix does have some tapioca flour in it, which I usually avoid, because, though technically paleo, it’s still a refined starch. But, when it makes for a recipe this easy, with such delightful results – I’m ok with making some exceptions now and then.
If you’re faithfully avoiding tapioca, though, this recipe works just fine by substituting 1 1/4 cups almond flour, and 1/4 cup coconut flour, in place of the paleo flour. Hope you enjoy!