I guess you could say summer is officially over this weekend.
For ME, it’s already ended. My kids went back to school WEEKS ago. We’re half-way through the first report card period.
Honestly… for the love… I don’t get this whole start-back-to-school-mid-summer situation. But I go with it. It’s not like the local board of education is exactly asking my opinion.
So, now that it’s all over, I guess it’s time to follow up on how our Let’s Do This, This Summer list shaped up. There were highs and lows:
Seeing salmon spawning in Alaska – HIGH.
Oldest son breaking a finger – LOW.
Overall, it was a great summer, honestly. I intentionally worked the least I ever have since becoming a mom and it was glorious. I spent less time on social media and found new ways to “be where my feet are.” I didn’t document & share every moment of our summer, and I gotta say it was nice. (I’m going to do a “tech-free” vacation episode in Season 2 because it was THAT awesome to experience.)
Speaking of being where your feet are… I was having a conversation with an unmillennial friend yesterday about a divide we’re noticing between older parents (like us unmillennials) and younger parents (I guess you’d classify these as mostly millennials.) I can’t tell if it’s a generational thing or a subtle nuance of the difference among personalities, but I’ve noticed that my unmillennial friends share much less about their kids on social media.
I know I don’t openly talk that much about our challenges and struggles because my kids are at an age where I feel like it’s an invasion into their privacy to share too many details about them. I often wonder about kids who are born into a world where their entire lives are documented on Facebook, Instagram and Snapchat… what will it feel like when they start wading into the waters of adolescence, puberty and the emotionally turbulent world of growing up?
Will they want those days documented and shared by their parents? My kids wouldn’t. But my kids are being parented by me… an “old” lady who doesn’t openly share as much about herself online either. Will it look different for kids who have never known a world where they aren’t always, literally, in the picture?
I dunno the answer. And I don’t know if it matters. But these are the kinds of things you think about on nights like tonight when insomnia has made you its slave and you’re also up thinking about making muffins in the morning.
(You were wondering when I’d get to the muffins, right?)
Okay, so these muffins. You gotta make ’em. They SCREAM fall without even so much of a mention of pumpkin or spice or latte.
I made a batch last weekend and by the next morning, there was only ONE left. While we aren’t an exclusively gluten free household (my boys and I aren’t GF, but my husband is), these muffins were met with the coveted “These are great no matter if they’re gluten free or not!”
That’s an actual quote from one of my boys.
See. I do know how to share about them online. I’m not sooooo unmillennial after all.
Less Sugar, Gluten Free Sweet Potato-Apple Muffins
These Less Sugar Gluten Free Sweet Potato-Apple Muffins SCREAM fall without even so much of a mention of pumpkin or spice or latte.
- Yield: 1 dozen
- Category: Baking
- 1 cups (140 grams) Pamela’s gluten-free pancake and baking mix
- 1/2 cup (70 g) arrowroot or cornstarch
- 6 tablespoons granulated sugar
- 6 tablespoons Swerve, granulated
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup oil canola or grapeseed oil
- 1 medium (about 8 ounces) cooked sweet potato, peeled and mashed
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped apple (about 1 medium-size apple)
- 2 teaspoons raw sugar (optional)
- Heat oven to 400 degrees F.
- Coat 12 muffin cups with cooking spray or line with paper liners.
- Whisk together baking mix and next 6 ingredients (arrowroot through nutmeg) in a large bowl.
- Combine oil, sweet potato, egg, buttermilk and vanilla; whisk to combine.
- Add mixture to dry ingredients and stir just until combined (do not overmix). Fold in apples.
- Divide batter evenly among muffin cups. Sprinkle tops of muffins with raw sugar, if desired. Bake for 15 minutes or until tops are no longer wet and a wooden pick inserted into middle of muffin comes out clean. Transfer to a wire rack to cool.
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