Quarantine Muffins – Gluten Free!

The last few days have brought their share of changes for many families (including ours!). We are reorganizing, building a new daily life, switching to telework mode, organizing our teams remotely, all while taking care of children.

Are your children always hungry?

A small schedule for the children (quite flexible!) allows me to keep a semblance of routine and organize my partner and I's work. I don't know about you, but last week, my children were asking me every hour if it was snack time!

With the schedule, it helped calm their appetite a little. But still, now that they eat their two snacks a day, we have to improvise as creatively as the cook at my son's daycare.

Get cooking, here is your quarantine muffin! Colorful muffins (when using a dark fruit compote) that are low in sugar, gluten-free and allergen-free (dairy-free, egg-free, peanut-free, nut-free, etc.). I was able to test the sugar overdose on my children last week during a meeting. I'm telling you, a less sweet recipe is the key to successful teleworking! ;)

So here is the perfect muffin for quarantine…or even teleworking.

Good day !

Gabrielle

Quarantine Muffin

(muffins with fruit compote and blueberries)
Makes about 12 muffins

Ingredients
Gluten-free, allergen-free

• 1 cup buckwheat flour
• 1 ½ cups all-purpose flour Preserved lemon
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 tablespoon vanilla
• 1 tablespoon apple cider vinegar
• ½ cup grapeseed oil
• ½ cup sugar
• ¾ cup fruit compote
• ½ to ¾ cup water
• 1 cup blueberries (fresh or frozen)

Preparation
(About 15 minutes, cooking: about 30 minutes)

1. Preheat oven to 350ºF.
2. Mix the dry ingredients in a bowl (buckwheat flour, all-purpose flour, baking powder, cinnamon and nutmeg). Set aside.
3. In the bowl of a stand mixer (or a regular bowl), combine the vanilla, cider vinegar, oil, sugar and fruit compote.
4. Gradually add the dry ingredients to the mixture, alternating with the water.
5. Mix until smooth.
6. Add the blueberries using a spatula.
7. Adjust the water if you find the mixture is too thick.
8. Divide the mixture into muffin cups lined with paper.
9. Bake for 30 minutes. Let cool before unmolding.

Enjoy your meal!