Every year for Christmas the entire clan gets together at Grandma's for feasting and white elephant gift giving fun. By entire clan I mean almost all the aunts and uncles, nearly all of the cousins, all of the second cousins (and nephews) and all of the third cousins (seconds cousins once removed? I don't know, my second cousins' children.) There's anywhere from 30-40 people in the rec room at Grandma's apartment complex and we get very loud. It's a lot of fun. It's high energy and exhausting, but it's a lot of fun.
The only part of this I don't look forward to so much is the food. It's not that the food is bad. It's excellent - it's every hot dish/casserole/jello salad ever introduced to Northern Indiana in one location. Lots of cheese. Some broccoli in cheese. Some rice in cheese. All of it as tasty as family can make it...and my family can make it tasty I assure you. The reason I don't look forward to it is because G and I are the lone vegetarians and G's allergies really limit even the vegetarian things he can eat. The fam does their best to accommodate, but they shouldn't have to. G and I try to bring something he can eat so he's not starving and we supplement with cake. Cake is good for you, right?
Anyhow, these blueberry muffins were the offering we brought this year. Gluten free, though you'd never know it, and no butter (we used a vegan butter-like spread instead). It has eggs in it, because, as mentioned, until I get a spice grinder we won't be making egg alternatives, but the recipe's otherwise vegan as well. Score!
These are some seriously good blueberry muffins. Soooooo tasty and they hold together like regular muffins would, though you do have to be more careful getting them out of the muffin tin (that stuff all over the top of the tin is sugar...sweet sweet sugar). Overall a success and a recipe I will certainly use again. I think I mentioned it in a previous post, but this recipe is unaltered from Gluten Free Girl, one of my new favorite Gluten-Free recipe blogs.
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