Gluten-Free Cranberry Orange Muffins, Yelling too much and A Gluten-Free Whole Grains Cookbook GIVEAWAY!

I’m a little grumpy.
I’m a lot grumpy.
My eyes are itchy.
I’ve got a tiny heat rash all on my head.
My knees hurt. Old basketball injury.
My feet are sore.
And nobody listens to me.

I shouted about the whole shebang on Saturday.
Nobody really heard what I was shouting about.
They heard the yelling, it was kinda impossible to ignore.
But THE HEART OF IT, I fear was lost. . .in all the ruckus.

WHICH IS WHY . . . . .
one should not shout.
BECAUSE. . . .
the message is lost in all the ruckus.
My mother always tells me this very thing.

And so now, I’m sitting here thinking. . . .
I don’t want to yell.
I don’t want to be grumpy.
I want to appreciate all the wonderful things in my life, every single moment.

What would I choose differently, to ease my grumpiness woes?
I would not choose one less child.
I would not marry another or want to live in any other toad hole but my toad hole.

So I really shouldn’t complain.
Or yell.
I know the truth. It has been here all along.
Happiness lives in me.
At every moment,
My peace can be found.
Others won’t bring it to me.
Others don’t dictate whether I’m at peace or at war.
Only I do that.

I think I must return to meditating daily.
I seem to have lost my center.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – –

I wrote all of that down, because its true.
But  a big part of me wants to SHOUT, ” Its not true! Don’t listen! Its all their fault, THEY make me grumpy. THEY ARE ALL making me tired! Tired I SAY.”

See there I go.
Shouting again.
And silly girl, I should tell myself. They don’t make you tired. You make you tired. Stop making life out to be so much work! 
Throw confetti eggs.
Plant stuff in your garden.
Make muffins.

AND. . .
maybe. . .
just maybe. . .
change the way you eat.

I’m seriously thinking about going GLUTEN-FREE, just for a bit to see if it helps me re-center myself. Maybe lose a little weight, and maybe calm the mess down. Currently, on my bedside table is The Complete Gluten Free Whole Grains Cookbook. I’ve got to say the recipes are pretty tempting and makes going Gluten-Free seem rather wonderful.

I’ve yet to make all the recipes in the book, but I have made the muffins and the a Leafy Green Minestrone and they were both out. of. sight. delicious.

So this is where I’m at today.
Contemplating restricting my diet.
Eating Muffins.
Working in my garden.
And not mopping or vacuuming my house.

I’m looking for my center.
And I’m pretty sure I won’t find it in house work.


Tell me where your CENTER is. . . (maybe mine is there too)
And if you’ve ever gone or wanted to go GLUTEN-FREE.

And then, You’ll be entered in the GLUTEN FREE WHOLE GRAINS COOKBOOK (by Judith Finlayson)  Giveaway!

Isn’t it Pretty.


One entry per person, please. Or I’ll charge for the Gluten. And then it won’t be free, and it’ll totally screw up a generation of Gluten-Free eaters. And nobody wants that.

The Complete Gluten-Free Whole Grains Cookbook GIVEAWAY has been extended to April  12th, 2013 at midnight CST. Winners will be announced on Saturday, April 13th, 2013 Entrants limited to US and Canada. Winners will be chosen randomly using

Good Luck!

And the winner is. . .

Jennifer McKenna Davis
My family is my center. I have thought of going gluten free since my sister has.
Congratulations! Please contact me at [email protected] to collect your prize in the next 48 hours or another winner will be selected.

And now. .. .the recipe. . . .

Cranberry Orange Muffins

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 www.robertrose.caMay not be reprinted without publisher permission.

 These muffins are so delicious it’s hard to believe they are also nutritious and convenient to boot. You can make the batter ahead of time and refrigerate overnight (see Tips). Put them in the oven before you shower, and by the time you’re finished, your muffins will be ready to eat.

If you’re making the batter ahead of time, don’t add the cranberries until you’re ready to bake. You can chop them, cover and refrigerate overnight. The batter will keep for two nights, so if you’re baking half, chop half the cranberries and do the remainder the following night.
Always check the labels of dairy products, such as yogurt, to make sure they are gluten-free.
Use fresh or frozen cranberries. If using frozen, partially thaw them and blot in paper towel before adding to the batter.


•     Preheat oven to 375°F (190°C)

•     12-cup muffin tin, lightly greased
1⁄2 cup     sorghum flour     125 mL
1⁄2 cup     brown rice flour  125 mL
1⁄2 cup     coconut flour     125 mL
1⁄4 cup     tapioca flour     60 mL
3⁄4 cup     granulated sugar  175 mL
3⁄4 cup     chopped pecans    175 mL
1 tsp gluten-free baking powder     5 mL
1 tsp xanthan gum 5 mL
1⁄2 tsp     salt  2 mL
1⁄2 tsp     baking soda 2 mL
1     egg   1
2⁄3 cup     plain full-fat yogurt (see Tips)    150 mL
2 tsp finely grated orange zest     10 mL
1 cup freshly squeezed orange juice 250 mL
1⁄4 cup     vegetable oil     60 mL
11⁄2 cups cranberries, coarsely chopped (see Tips) 375 mL
1.    In a large bowl, combine sorghum, brown rice, coconut and tapioca flours, sugar, pecans, baking powder, xanthan gum, salt and baking soda. Mix well and make a well in the center.
2.    In a separate bowl, beat egg. Add yogurt, orange zest, orange juice and oil and beat well. Pour into the well and mix with dry ingredients just until blended. Fold in cranberries. Divide batter evenly among prepared muffin cups. Bake in preheated oven until the top springs back when lightly touched, about 25 minutes. Let cool on a wire rack for 5 minutes before removing from pan.
Makes 12 muffins
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