This post inspired by V.J.’s Weekly Challenge #52: Anomaly
I should have seen this as an ominous sign of things to come.
The bizarre muffin situation of April, 2008.
It happened 11 months before I was diagnosed – much to my surprise and dismay – with celiac disease.
Marking the starting point of my downward spiral…into the land of massive shoulder shrugging by countless doctors and specialists. I was convinced somebody had answers to my pileup of accompanying symptoms and why and what-the-hell-is-going-on with my body questions….
…Back to the muffins…
What the heck happened here? I had no idea.
Regular muffins. Nothing crazy. A simple dependable recipe that produced muffins of uniform shape and size. One of the easier items to bake.
But this batch?
Odd. Weird. Peculiar looking.
An anomaly.
So much so, that I documented. My husband and I had a few chuckles as well.
One year later I started a new baking adventure: gluten free everything.
Including muffins. Which, though more difficult to make, never turned out like those weird ones from BC (Before Celiac).
I, on the other hand, had become an anomaly in the exam rooms in 4 states.
As health care professionals attempted to diagnose my ever expanding list of health problems…with answers that did little to satisfy…
I’ve never seen this before.
Mmmm…the usual tests look normal.
I’m not sure what to do next.
It’s probably autoimmune.
Most people don’t have all these symptoms.
There’s not much we can do.
Let’s wait and see…
and…my favorite…
Sometimes this happens.
one letter UP ~ diary 2.0 
Arggggg…I can relate too well. The muffins are a great lead in and no the gluten-free do not cut it, although i’ve found the secret to gf cornbread. Years ago, I attended a health conference where the keynote speaker (a female doctor) talked about the fact that women’s health is under researched and therefore we are guinea pigs. Still riles me.
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Thanks! Women’s health is not taken as seriously either. Makes me crazy. Especially when the doc has his/her eyes on a computer screen while speaking to me. And telling me next to nothing.
I am curious about your gf cornbread solution. I found a decent gf flour mix that I can now use as a straight substitute in most recipes.
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The secret seems to be making sure the ingredients are at room temperature before combining. I use milk alternative too.
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You’re right – It should be a first step in the recipe. It makes a big difference! I haven’t thought to try a milk alternative.
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The “sometimes this happens” response wouldn’t be real comforting for the patient!
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It certainly is not! Thanks.
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