Small town kindness and generosity is just the best. It reminds me that you don’t have to go overseas to be a missionary! Over the past few weeks we have been blessed with phone calls, cards, food coming in all sorts of containers, and just the sweet reaching out of friends and neighbors. My mom and dad lived with us for several years, off and on, between our home and my sister’s near Omaha. After our dad passed away two and a half years ago, mom continued to live with us in the same manner. This past year, even though she still was quite active and could be seen roaming around in her trusty white van, she did begin to slow down in her daily life. Many times we would ask if she wanted to move to an assisted living place (even though she really was already living in one of sorts), but she always said no…she wanted to remain with family. We have many memories, and have heard many stories from those who live near us about their relationships with our mom.
Mom didn’t eat big meals, but many small “lunches” all day long. She still liked to stir up things on the stove until the last couple months or so. Her love of going out for breakfast or a late lunch was waning, but she still enjoyed a good piece of pie or anything chocolate. Dan always joked that she was the only person he knew that could make a piece of pie last for three days!
When mom passed away, a few days later some friends called and invited Dan and I to come for supper. It was a nice gesture, and a time to just rest and relax from the things needing to be done. We enjoyed soup, some veggies, apple crisp, and the following muffins. They are a little “crunchy” to the taste, and very moist and good. I was surprised to know that they are also gluten free! We have family members who have to stay away from gluten, so I will make this recipe when they come to share a meal with us.
GLUTEN FREE MUFFINS
3 cups rolled oats
2 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
Pulse oats in a blender until finely ground. Add the other ingredients and pulse once or twice to blend. Set aside.
4 large eggs
1 can pumpkin
1 1/2 cups brown sugar
6 Tbsp. olive oil OR coconut oil
2 tsp. vanilla
2/3 cup chopped dried cranberries
Mix everything EXCEPT THE BERRIES in a large bowl. Add the dry ingredients from the blender and mix until smooth. Stir in the berries. Fill muffin cups and bake for 20 minutes at 350. Usually makes 2 dozen.
Do try these, even if you don’t usually use gluten free recipes. I think you will find them quite tasty!
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