I’m starting something new today. It’s not news that I love to cook. It’s not news that Bubba loves to cook too. From today we’re going to change our random sharing of recipes to a weekly thing. Oh yes we are. Are your taste buds excited? They should be!

We’re calling it Tasty Tuesday. Each Tuesday we’ll share something we’ve baked on the weekend. Our recipes will be mostly gluten-free, sometimes sugar-free, sometimes dairy free and often a combination of these things. They will be made in our kitchen with as many organic ingredients as possible

And they will always vegetarian. Because like Luiz, I too like it better when the animals are standing up and think we should care for them, not eat them.

My recipes will often be things I’ve been making for a long time and just make by heart. Others will be newer ones that have been inspired by something I’ve seen in a book or magazine or on Pinterest. Or by an ingredient that jumped out at me as we wandered around the market. We won’t share anything with you until we’ve eaten it a few times though. {That way I’ll get to make the mistakes first!}

To kick off Tasty Tuesday, here are some muffins we made on the weekend. We made a couple of batches – switching out apple for pear in the second batch and adding in some fresh blueberries. The great thing about these muffins is that you can add whatever fruit you’d like to them. Mumma thinks they’d also be good with some dark chocolate in them. But I’m trying for less sugar, and these have some sugar in them already!

So, what do you need?
1 cup gluten-free flour
3 tablespoons bicarb soda {or baking powder}
Half teaspoon shaved fresh {or ground} nutmeg
Half teaspoon ground cinnamon
1 & a half cups oats {or muesli … whatever you’ve got in the pantry}
Half teaspoon sea salt
Quarter cup of raw organic sugar

3 tablespoons coconut oil
1 egg
1 teaspoon vanilla paste
1 cup milk
1 apple

Okay, now what do you do with it?
Pre-heat oven to 180 degrees celsius {360 farenheit}. Have a muffin pan handy. We used spotty cake papers for one batch this weekend, and dinosaur papers for the others. You may want to just use wax or baking paper – or you can have fun with it. After all, that’s what baking’s all about: having fun!

Mix all of your dry ingredients together.

Peel and slice the apple into fine slices. Lay a slice at the base of each of the cake papers.

Mix all of your wet ingredients together and fold through your dry ingredients. Don’t over mix them. Spoon the mixture into your cake papers and then put them on the middle shelf in your oven.

They should cook in 18 minutes, but check them at 14 and 16 minutes depending on your oven. Take them out when the tops start to brown.

Let them stand in the muffin tin for 5 minutes before putting them on a wire rack to cool. They are so good still warm. Turn them upside down, peel the wrapper and have a bite. You know, just to check that the batch are okay.

Maybe eat one while you’re making your cup of tea or coffee to have with them.

Then have another one with your cuppa. Or two.

{Happy birthday grandpa!}