This morning I made blueberry muffins for my husband and daughter's breakfast. As my husband reached for another muffin he said, "These aren't good for me, are they?" I said, "Yes, they are very Type A."

He said, "I don't believe it. These taste too good to be good for you."

It is a shame that artificial, highly processed, chemical laden food is what we think tastes good. Natural food, the way God made it, tastes bad to the modern tongue. It isn't crisp or sweet or salty enough, and (gasp) it must be chewed.

But today is not a day to complain. Today my husband likes the taste of his breakfast so much that he thinks I've given him something delightfully unhealthy. I will laugh and accept the compliment.

At this point I was going to give you the link to the recipe, which I copied last summer from RECIbase. However, when I went to look for it, it has disappeared. So I will just type it in to this blog.

Rice Muffins

4 eggs

1 cup soy milk

1 cup applesauce

½ cup honey

1 tsp salt

2 cups rice flour

3 Tbsp baking powder (add last, stir minimally)

Stir together thoroughly all ingredients except baking powder. Add baking powder last and stir only enough to mix it in. Put the batter immediately into oiled muffin tins. The baking powder will quickly cause the batter to bubble up. Bake 10 - 15 minutes at 350 degrees.

This is the basic recipe. You turn it into whatever kind of muffin you like by adding a cup of fruit. I have used pineapple, peach, and pumpkin. Today I used frozen blueberries.