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In the summer of 2006, after a series of unfortunate events including a miscarriage, losing my job, and a freaking hailstorm, I decided to try out a new coping mechanism, baking. I wasn’t ready emotionally or physically to try to find a new job yet, but I had to get off the couch and be productive. At first, it was making this delicate Italian butter cream icing with egg white meringue and butter. Because I was forever on a quest to lose weight, I decided that perfecting cake icing was not the best use of my time and effort. I then decided to try my hand at low-glycemic index and gluten free muffin recipes. This was before gluten-free was really a trend. I was ahead of my time. The best recipe I had as a gluten-free lemon/blueberry muffin which was surprisingly light, fluffy, and only had 180 calories.