Today is the second day of Spring Ahead. Being the first Monday makes it the first ‘real’ day of the new time. And it’s my least favorite day of the year.
I imagine someday when I don’t have kids, these time changes won’t affect me much. But now they do and worse, they affect my kiddos to the point where we may just have movies on all day long today.
If you are judging me, by all means, come over some day this week or better, just be in charge of my sweet little runner while she’s in public. THEN you can judge me. (And I’m looking at you gymnastics moms I don’t know, my friends get me, but the rest of you gave me stink eye several times this morning).
Add on to that a new elimination diet that I started today and well, I could go on and on, but to sum it up: it was a rough start. And I was pretty mad at the world. And then I made these muffins that were Low FODMAP and I felt a little better about this whole Low FODMAP thing and I got on with my day.
I can’t call these my recipe because they are not. Day 1 and I can’t boast having new recipes to boot. These are from Fun without Fodmaps with just a few of my own tweaks. Her blog looks great and you should check her out.
Win-Me-Over Lemon Poppyseed Muffins
adapted from Fun Without Fodmaps
1 [3/4] cup gluten free flour
(if flour doesn’t include xanthum gum, add it according to package directions)
1 [1/2] tsp baking powder
[1/4] tsp baking soda
[1/4] tsp salt
[3/4] cup sugar
2 TB poppy seeds
zest of 3 lemons, juice of 2 lemons
[1/2] cup almond milk (or other non dairy milk)
[2/3] cup canola oil
- Grease a mini muffin pan or doughnut pan. Preheat oven to 350 dg(F).
- In a medium bowl, combine flour, xanthum gum (if using), baking powder, baking soda, salt, sugar, and poppy seeds.
- In a large bowl, combine zest, juice, milk, oil, and eggs. Pour dry into wet ingredients and mix until combined. Pour into pan and bake for 15-18 minutes.
Lemon poppyseed muffins are a childhood favorite of mine. I remember getting them as a special treat at the grocery store. These lemon-y, sweet muffins were a huge comfort today. I think they will help get me through this elimination diet without feeling too deprived.
Addendum: I found out after I posted these that with following a low FODMAP diet, you need to stay away from almond flour. My first take on these muffins included a paleo flour with almond flour as its first ingredient. Doh! So if you are following a low FODMAP diet, be aware of the ingredients in your flour. If that’s not a concern, proceed with any GF flour of your choosing.
How do you cope with spring ahead? Have you ever had to restrict your diet for health concerns? Any recommendations for how to get through it (smiling)?