It’s been a hot minute since I really took time to create a new recipe. I’ve avoided baking aside from very special requests for quite some time. It’s been partially the pain from CRPS holding me back. Dance classes have been keeping me busy. I have a job that never seems to quit.
I’ve been writing. Essays about former friends. Wellness advice that I should be following whole heartedly (rather than the half-heartedly way I follow it at the moment). I’ve been making videos about gluten-free makeup so I can learn how YouTube works. Someone told me video is the future…three years ago. Those will be making some appearances here…when I figure out exactly what “even curiouser” means when it comes to videos.
But something hit me last weekend and I wanted to bake. No. I needed to bake. I needed to mix up something sweet and I needed it to be something I hadn’t made before. It needed to be simple enough because the urge hit me at 9pm on a Sunday night. The recipe couldn’t be sized to feed an army because I live in a household of one. It had to be something I would want to eat. Something that keeps well.
I settled on a small batch of gluten-free chocolate muffins. One bowl. I wanted to bake them in my counter top convection oven. (You know, I haven’t turned on my actual oven in nearly year…). I poked around in my freezer looking for chocolate chips and came up with a bag of raspberries instead. I decided to go for it.
This recipe is what resulted. Rich. Slightly tart. Almost too decadent to be a muffin…just the way I like it. They aren’t the prettiest (I should have smoothed out the tops a little), but this isn’t a beauty pageant. This is serious food. It’s breakfast. The kind of breakfast that makes sure that I am deserving of my mom’s nickname for me when I was young – Mary Muffin. Actually, if I was a muffin, I might just be these. Or these might be me. I’m not too sure how that would go…
Ok, enough rambling. Let’s make muffins.