My children fight often, as all siblings do. The summer months seem to bring out more of
the bickering, which can often start as soon as they open their eyes to start
the day. While this can be an extremely
frustrating time as a parent, I am trying to use this period as a learning
experience for the children and myself.
Along with the opportunity to grow our patience, we are also given the
chance to learn how to react kindly and respond softly. When a fight erupts over who bumped into whom
or who has the next turn on the trampoline, we are learning to listen rather than
speak louder. And then we bake muffins.
Know this, my beloved brothers: let every person be quick to hear, slow to speak, slow to anger...James 1:19
Gluten Free Banana Muffins (or Bread)
½ Cup Butter
1 Cup Sugar
2 Eggs
4 Ripe Bananas
½ Cup Sorghum Flour
½ Cup Buckwheat Flour
¼ Cup Oat Flour
¼ Cup Coconut Flour
½ tsp Baking Soda
1 tsp Vanilla
Directions:
Cream the butter and sugar together. Mash the bananas and then add to butter and sugar
mixture along with the eggs and vanilla.
Mix in flours, baking soda and salt.
Pour into prepared muffin tins or loaf pan. Bake at 350 degrees for 20min for muffins and
60min for bread or until a toothpick inserted in the middle comes out clean.
This recipe yields approximately 24-30
muffins or 1 loaf of bread.
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