On Wednesday we celebrated a classmate’s 12th birthday. To celebrate, she brought some wonderful gluten-free, dairy-free, and nut-free blueberry muffin tops to share with her classmates. The students were excited about having something different as part of their snack. While not everyone eats a snack each day, most of the students were happy to share a few moments around the kitchen table eating blueberry muffins. Students really liked the muffins and commented that they were really tasty.
It can be tricky accommodating allergies in our classroom if you aren’t used to it. If you would like to do something similar, the muffins were made using the recipe on the package of Pamela’s Artisan Flour (available at Kroger). They used coconut milk instead of regular milk and coconut oil instead of butter.
