Of all the muffins I had the pleasure baking with my friend Anuradha and the the Muffin Monday Bakers, Martha Stewart’s Coffee Cake Muffins became the instant favorite here at home. The base recipe has endless possibilities: with fruits or nuts, or with both, or a medley of one’s favorite spices, or even filled. For the original recipe, please click here.
The entire time I did Muffin Mondays, I baked with all purpose wheat flour. Little did I know that this common American pantry staple will have quite an effect on me. You see, wheat largely is not part of the Filipino Diet, yet for weeks I had consumed it steadily. Though my taste buds were the happiest they have ever been, my poor tummy just felt full, but not happy full .
For the two weeks that I did not bake, my tummy took a wheatcation. The difference is night and day as I tell my friend Malou. That great feeling I cannot describe quite eloquently prompted me to read about gluten and gluten-free. So I baked my favorite muffins, using Bob’s Red Mill GF All Purpose Flour. For Gluten-Free Recipes, please visit Blog - The Spicy RD.
Happy taste buds and happy tummy. I will have to see my doctor soon.