I’ve been thinking — how about you all come over for breakfast this morning!
See that empty spot in the pan? That would be the muffin I ate ASAP when they came out of the oven — and then I promptly burnt my tongue.
Wouldn’t breakfast be fun? We would all squeeze around my itty bitty kitchen table that will as of tomorrow morning be taken apart — so really, you can come over to celebrate the fact that we’re getting a new kitchen table tomorrow! Just as a side note, it’s actually pretty cool. We love our Pier 1 kitchen table, but it has been getting scratched up and been looking horrendous for about the last six months or so. We’re reeeall careful too — if you know me, you know I’m a bit anal. And by a bit, I mean a lot. So anyway, the Husband called up Pier 1, explained (or complained) our situation, and they are sending us another table fo FREE — delivery and putting it together and everything. Thank goodness for awesome customer service.
ps — I meant to write ‘fo free’, not ‘for free’ — because I’m cool like that.
However, that has absolutely nothing to do with you coming over for breakfast. But, you absolutely should — because these muffins are the bomb dot com. There are a few things you should know about this household before you come over for breakfast though.
The first thing you need to know is that the Husband is never awake when I eat breakfast. In fact, every morning his alarm clock goes off without fail at 5:45 AM, and he proceeds to press the snooze button once every ten minutes for the next hour and a half. There are even some times where he claims to not hear the alarm at all, which means the alarm continues to beep until I scream from across the house for him to turn it off. I’m pretty sure Charlie turns it off, actually.
The second thing you should know about breakfast around here is that it is always interrupted. No matter what I do in the morning, the second my chair pulls out from the table so I can finally sit down to eat, Charlie starts whining from our bedroom to come out and eat his breakfast. So, I let him out of the bedroom, feed him, and then sit down. The second I sit down, Charlie wants to go outside. I stand up, I let him out. I sit back down for two minutes, and then he’s back at the door to be let back in (whining — he’s such a baby). I let him in, wipe off his paws, wash my hands, and sit back down again. Low and behold, two minutes later, Charlie wants to go back to bed. I have to get back up, let him back into the bedroom, and finally sit down to my lukewarm oatmeal. ::sigh::
The third thing you should know is that I don’t like to talk to people when I eat my breakfast. In fact, I barely like to talk in the mornings at all. I have no problem getting up early but talking to people is a whole different thing. It’s probably for the best the Husband is still sleeping when I still wake up.
So, if you’re into not talking and having your breakfast interrupted, come on over for muffins! Don’t let the basil (or me) scare you away.
Blueberry Basil Muffins
Makes: 9 muffins
Prep Time: 5 minutes
Cook Time: 20-24 minutes
- 1 cup brown rice flour
- 1/2 cup oat flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 flax egg (1 tbsp. flax & 3 tbsp. water)
- 1/4 cup coconut oil, melted
- 3/4 cup + 2 tbsp. almond milk
- 1/3 cup agave nectar
- 1 tsp. vanilla extract
- 3/4 tsp. cinnamon
- 3 tbsp. fresh basil
- 1/2 cup blueberries
- orange zest for garnish (optional)
Directions: Preheat your oven to 350 degrees Fahrenheit. In a small bowl, make your flax egg. To do so, mix 1 tbsp. ground flax with 3 tbsp. water and set aside for 3-5 minutes. In another large bowl, mix 1 cup brown rice flour, 1/2 cup oat flour, 1/2 tsp. baking soda, 1/2 tsp. salt, and 3/4 tsp. cinnamon — stir this mixture so all ingredients are combined. In another bowl, combine your wet ingredients — 1 flax egg, 1/4 cup coconut oil, 3/4 cup + 2 tbsp. almond milk, 1/3 cup agave nectar, and 1 tsp. vanilla.
Stir to combine the ingredients and pour the mixture into the dry ingredients. Whisk dry and wet ingredients together until batter has formed. Once it is combined, carefully fold in 1/2 cup blueberries and 3 tbsp. fresh basil. Grease a muffin tin and pour batter into 9 equal sized portions into the tin. You can also sprinkle the zest of an orange on top of the muffins at this time. Bake in the oven for 20-24 minutes or until a toothpick comes out clean. Store in an airtight container for 2-3 days before transferring to the freezer.
You’re not coming over, are you?
Rats. More for me.