Nate turned nine recently. And I failed to document this occasion due to pure laziness. I blame it on the heat...or perhaps I am just in denial about being old enough to have a nine-year-old. Either way, nine is here and I have to say it has brought with it a few pleasant surprises. Here are a few things I have noticed since nine walked through the door:
Nine is the growing awareness of self and the desire to express that self through cool new looks like blue hair (but being a little self-conscious about having said hair photographed!).
Nine is the desire to journey alone on that expanding path away from home.
Nine is a surprising new level of maturity and an eagerness to take on new responsibilities.
Nine is an increasing awareness of a world that lies outside of this small town.
Nine is admired by little brothers who want nothing more in the world than to be nine.
Nine is a growing patience (if ever so slight) for little brothers who want nothing more than to tag along and do what nine can do.
Nine still snuggles with blankie and still clings to the comforts of a childhood that seems to be moving at lightening speed.
Nine asks for blueberry muffins instead of over-the-top chocolate birthday cake.
Nine is pretty rad!
To welcome nine, here is that birthday muffin recipe I developed just for nine!
Nate's Blueberry Birthday Muffins with Lemon Glaze
1/2 C margarine
1/2 C sugar
1 egg substitute (I used 1 tbsp. ground flax seed mixed together with 3 tbsp. of hot water)
Zest of 1 lemon (reserving 1/2 for the glaze)
3/4 C soy milk mixed with the juice of a 1/4 lemon (reserve rest of lemon for glaze)
1 tsp vanilla
2 C flour (for this recipe I used a gluten-free blend of 1 1/4 C rice flour, 1/2 C chickpea flour, and 1/4 C arrowroot starch)
1 tsp baking powder
1/2 tsp sea salt
1 C blueberries
1 C icing sugar
the juice of 3/4 lemon
remaining lemon zest
Mix together the wet ingredients making sure to really beat together with margarine and sugar. Mix in dry ingredients before gently folding in blueberries. Pour batter in muffin papers about 3/4 full and bake at 350F for about 20-30 mins. Mix together glaze ingredients and drizzle over muffins once they have cooled.