“A thought is a thing.” “I’m okay, you’re okay.” “Everything that happens was meant to happen.” Blah-blah-blah-blah-BLAH. . . World I live in, a thought ain’t no thing ’til you get off your fat patootie and make it so. World I live in, I’m okay (today), but the guy next to me in the grocery store checkout line is, for all I know, an axe murderer. World I live in, everything that happens is MADE to “happen” by me, myself and I — I make it up, bake it up and when things get REALLY dull I freakin’ shake it up!!!
Which leads to my next thought: These little muffins are really good, so only make as many as the recipe does and don’t double on this one. See, the more I learn about gluten-free baking, some stuff can survive a couple days, and other things not so much, as is the case here, and you don’t want to have to choose between tossing them and eating more than is good for ya! The first day is THE day for these. Serve ’em warm with some good strong coffee or a nice English breakfast tea! No reason in the world to ruin these tasty morsels with globs of butter or cream cheese . . . but hey, do what you feel you must! I know I always do whatever floats my boat. So, NO JUDGMENTS. That’s what’s so great about this blogging thing, you can’t see me or what I’m doing, and in turn I can’t see what you are doing to my recipe or the results of it, so . . . if you want to use butter (or whatever), it’s really not for me to dictate, just . . . advise. Butter would be delicious on these, I can’t deny that, but just so you know, following the recipe precisely, each muffin has 141 calories and 5.4 grams of fat. Pretty good if you ask me, but not if you have, well, TOO DARN MANY of ’em!!So think twice as you glance over at the swim suit on page 3 of the fashion section of the “Times,” take heed …..Summer is here! And as you know the water is warm, so . . .
Strawberry Fruit Filled Sour Cream Muffins:
Preheat oven to 375º F and line and grease 16 muffin tins. Mix together:
1-3/4 cups white rice flour and 1/2 cup tapioca flour, or 2-1/4 all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. xanthan gum (if using gluten-free flour)
1/2 tsp salt
1/2 cup Splenda or sugar or a mix of the two
Add to dry mix:
1/2 cup 2% milk
3/4 cup fat-free sour cream
2 tsp. vanilla
3 tbs. canola oil
Mix in until well-incorporated:
1 jar strawberry Simply Fruit or preserves
Drop a dollop of batter to fill 1/3 of tin and top with a spoon of strawberry Simply Fruit or preserves, top that with another dollop of batter. Bake for 20-25 minutes until golden brown and a gentle press springs back, or a tooth pick comes out clean. Cool slightly and serve warm.
And as always, Enjoy!!!

© Jennifer Green Alger 2010