Amazing muffins and my life

My life has been turned upside down in the last three weeks with a diagnoses of breast cancer at the age of 32. I write this with overwhelming gratitude to those that turned my life back from upside down. The community of support has been overwhelming – from family to friends to co-workers – I am in awe of their kindness. I will post more as time goes on about our process and path through this breast cancer journey on another blog titled “The Boobie Bunch” – there will be a link in the menu bar of Cornered Tomato.

This specific post gives a shout out to my friend Sara as this is a recipe from her kitchen. The muffins are something she made us that we devoured.  People are volunteering to bring food for my upcoming surgery and given that I don’t eat gluten, dairy, soy or sugar…that leaves most people wondering, what food can I make her?  Well ice cubes are always good…:)  Kidding, just kidding!  I am filling up my recipe link here on Cornered Tomato with recipes that we have invented or tried from others that we love.  This allows anyone to come  and pull a recipe that we will be able to eat.  Once again, I can’t thank my family, friends and community enough for the joy you have brought in this difficult time as well as our strength and humor from our Father.

Sara’s Amazing Muffins

  • 2 1/2 – 3 cups oat flour – depending on consistency you want – purchase oat flour in the bulk section at Vitamin Cottage or Whole Foods or purchase oats and use a food processor to grind for oat flour
  • 2 tsp. aluminum free baking powder – you can get aluminum free at any grocery store
  • 1 tsp. cinnamon
  • 4 Tbsp. coconut oil
  • 1 1/2 tsp. egg replacer (we used part of a real egg) mixed with 
  • 2 Tbsp. rice or oat milk – we used unsweetened almond milk
  • 1 Cup cold applesauce
  • 1/2 Cup honey
Preheat oven to 400 degrees. Combine oat flour, baking powder, and cinnamon in a large bowl. Add the coconut oil and using a wire pastry cutter, cut it into the dry ingredients until it’s the texture of a course meal. Add applesauce and honey to egg replacer, and then pour into dry ingredients, mixing until combined but still lumpy. Line muffin cups (9-12 depending on size you wish your muffins to be) with liners. Fill each cup with batter. Bake for 25 minutes or until golden brown on top.
Eat and enjoy!
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