Choco- Zucchini Gluten-free muffins and Red Rose Tea

I was visiting my mother this past weekend and I was thinking about the 1950's housewives I grew up with. The women on our neighbourhood block were community-builders and cooks and seamstresses. They sewed and made doll's clothes and most of all, they looked out for each other's children. I know that it wasn't easy for many of them. Some, I'm sure, felt they had unused talents and wished they'd had more opportunities. I know that many worked from morning until night and barely recovered from one pregnancy before they found themselves pregnant again. That certainly was the case in my neighbourhood where the women had anywhere from seven and thirteen children.

For years I didn't think twice about my mother's role as housewife. Yet now I think about it with great admiration for her. She was incredibly resourceful and "made do" in so many situations. She and her friends were what I call "the red rose tea generation". Because they were so happy to simply sit with a cup of tea. They were satisfied with a two-day old tea biscuit or a slice of cinnamon toast with their tea. They were down-to-earth women who delighted in simple pleasures. And they were not consumers at all, not in the way we are consumers today.

Here is my latest version of gluten-free muffins. Because of my mother, I experiment in the kitchen. Because of my mother I sew, I croquet, I make clothes, I make art and sometimes I even "make do". If you like these muffins, you may want to try them with a cup of red rose tea.... like I did this week with my mother.

Choco-Zucchini Gluten-free muffins

Wet:
two eggs
1/2 cup soy milk or rice milk
1/2 cup yogurt (may use soy yogurt)
1/2 cup honey
1/2 cup melted butter
2 tsp. vanilla extract
1 cup grated zucchini

Dry:
1/2 cup quinoa flour
1/4 cup teff flour
1/2 cup millet flour
1 cup rice flour
2 Tablespoons cocoa powder (try Green and Black's organic0
1 Teaspoon cinnamon
1/2 tsp. baking soda
2 tsp. baking powder

Mix dry into wet. Add 2/3 cups chocolate chips. Place into greased muffin tins. Put one large walnut on top of each muffin. Bake at 350 for twenty minutes or so. These muffins are very moist and are best if kept in the fridge after cooling. As with all gluten-free baking, the shelf life is short, so I often freeze half the batch.