Which is why I really appreciate our current dentist, he’s pretty cool and my girls love visiting him. They don’t see the dentist as something to fear and I thank him for that. I think it really does matter how you feel about going depending on who you’re going there to see.
If it were not for my friend who used to work with him, we’d still be with our old dentist who just wasn’t great with kids.
To make sure he knows he’s appreciated I occasionally bring him baked goods. The first time I brought a big plate of Rocky Road, however unbeknownst to me he cannot have gluten or dairy. So, he was unable to enjoy the Rocky Road due to all the chocolate and biscuits.
This time round, as our appointment was in the morning, I brought him these Blueberry Crumble Muffins. They were a bit heavier then regular muffins but they were good. The blueberry and almond flavors really go well together.
It will be six months before I get to ask him about them, but I really hope he’s enjoyed them. Wonder what I should bring him next?
Blueberry Almond Crumble Muffins
100g gluten free self-rising flour
50g demerara sugar
50g dairy-free margarine
Put all the ingredients into a bowl and mix together with your hands until it’s all crumbly.
blueberry almond muffin:
500g gluten free self-rising flour
60g ground almonds
1 tsp bicarbonate soda
1 tsp baking powder
250g golden caster sugar
500ml Oatly Oat Drink
320ml sunflower oil
2 tsp vanilla extract
½ tsp almond extract
100g whole blueberries
Heat the oven to 180C/350F and line a muffin tin with paper cases. I had enough batter for 18 muffins. In a big bowl mix the dry ingredients together. In another bowl mix the wet ingredients together. Then pour the wet mixture into the dry mixture and quickly fold together with a metal spoon until just combined. It will be a bit lumpy but that’s exactly how it should be, if it starts to fizz just bang the bowl on the counter a couple of times. Then fill the paper cases about ¾ full before dividing the blueberries between the cases and sprinkling with the crumble. Bake for 20-25 minutes. Cool in the tins for at least 10 minutes before placing on a cooling rack to finish cooling off. Then package up and give to really cool dentists who can’t have gluten or dairy.
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