Archive for Muffins & Scones

Strawberry Shortcake Muffins (Gluten & Dairy Free)

I’ve found that having a baby sure limits your time to blog, try new recipes, cook more than the same 3 easy meals on rotation or even have more then 2 minutes to scarf down some food! Kudos to those of you who have it down, I guess Im still learning! LOL But….I must be getting better at it, because not only did I have the time to bake and enjoy a new recipe, Im making time to post it on here so you can enjoy it too! I love strawberry shortcake, but it always seems to be too dry, and i dont have the time to whip up some yummy dairy free coconut whip cream, so this is the amazing, portable version! And yes, its both gluten and dairy free! Summer time is the best, since you can have all the fresh fruit and veggies you want! This is a great way to use some up, just be careful you eat them quickly because with this hot summer weather, they can mold very quickly! Not that that is going to be a problem they’re that good! LOL I also cut the recipe in half… but feel free to double it if you want 12 muffins. You can also whip up some coconut whip cream (or regular if you can have it!) and top these off with whip cream, throw on some more sliced strawberries and enjoy! 🙂

Strawberry Shortcake Muffins (Printable Version)

Ingredients:Strawberry Shortcake Muffins
• 1 cup gluten free flour
• ½ tsp xanthan gum
• 1 tsp baking powder
• 1/3 cup sugar
• 1/4 cup cold non-dairy butter
• 1/2 cup almond milk
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup fresh strawberries, diced
Preheat oven to 350 F. Spray 6 cups in a muffin tin with non-stick spray.
In a large bowl, mix together the flour, gum, baking powder, and sugar. Cut in the butter with a pastry blender. In another bowl, mix together the milk, egg, and vanilla. Dump the wet ingredients into the dry and mix by hand until just incorporated. Gently fold in the strawberries.
Scoop batter and fill prepared muffin tin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

Maple-Bacon Muffins

I don’t know what it is about the combination of maple and pork, but it is soooo stinking good! These muffins are amazing! They’re sweet and meaty with chunks of caramelized bacon bits and maple syrup. Not only is there maple syrup in the batter, but you drizzle it over the tops of the muffins for an even more intense maple flavor. Caramelizing the bacon bits really enhances the flavor and adds a sweet kick to these! They’re moist and fluffy, and even the leftovers are really good! They do take a little work to make, but I took the lazy prego shortcut and used the pre-cooked bacon bits from Costco and just heated them up in a skillet with the brown sugar and caramelized them that way…whatever works right!?  So, if you have a meat-lovin’ man in your life, or favor the sweet & savory combo, these are really gonna hit the spot! They scored big points with hubby and are prego taste-bud approved, so give em a try and enjoy! 🙂

Maple-Bacon Muffins (Printable Version)
Caramelized bacon bits:
(6 slices of bacon+ 6 teaspoons of light brown sugar)
1 cup gluten free flour
1/2 teaspoon xanthan gum
1 Tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
2 tablespoons canola oil
1/3 cup + 1½ teaspoons pure maple syrup
1/2 cup almond milk + dash lemon juice

Preheat oven to 375° F.

Make caramelized bacon bits:
Cut 6 slices of bacon into small pieces. Sauté over medium-high heat until half-cooked. Drain fat. Add 6 teaspoons light brown sugar. Stir and continue stirring over heat until bacon bits are cooked through. Set aside to cool.

Combine flour, gum, brown sugar, baking powder, baking soda, and salt. Make a well in the center. Add egg, canola oil, milk, and 1/3cup of the maple syrup. Whisk the batter until well blended. Fold in the bacon bits, reserving enough to sprinkle over the muffin tops.

Coat 6 muffin cups and top of muffin pan with non-stick spray. Divide batter among the 6 sprayed muffin cups. Sprinkle the reserved caramelized bacon bits over the top of each cup’s batter and drizzle ¼ teaspoon of maple syrup on top of each muffin.

Bake 15 minutes (mini-muffins: 8 minutes) or until a toothpick inserted comes out clean.

Cinnamon Roll Scones (Gluten & Dairy Free)

Step 1: Admittance. “I admit I am a cinnamon roll junkie!” LOL I think I have posted well more than my share of cinnamon roll inspired recipes! But……..can you blame me?! You really can’t beat that amazing, melt in your mouth cinnamon roll flavor! And the smell?! You know the one….like when you’re walking in the mall by the Cinnabon and within seconds of smelling that overwhelmingly delicious cinnamon scent, you’ve just gotta have one! Of course, having food allergies makes that impossible! So that’s where these come in! These seriously taste just like cinnamon rolls. The inside is moist and full of an intense cinnamon flavor. And the glaze…. sets these over the top! If you’re partial to raisins or nuts in your cinnamon rolls, then go for it! Throw some in there….whatever floats your boat! You could even spread some cream cheese frosting on these instead of the glaze. These are super easy to make…..I whipped up a batch for breakfast before work (and couldn’t help myself, I ate another one mid-morning for a snack, oh and then again later for a late-night snack! Oops! LOL)  WOW.  Admitting THAT makes me feel a little guilty after having said it out loud, not to mention documenting it on here for the whole world to know!! LOL  But at least they have oats in there….that cancels out the calories right?! Thankfully scones don’t actually have that much sugar in them! So, seriously…. go to the kitchen and make these now! Or… you can check out my other cinnamon roll posts, just search for cinnamon roll in the search bar (top left!) I’ve got some other (healthier) recipes coming, guess I’m feeling a little guilty for posting what seems like only sweets lately! Hope this helps kick off your weekend with a great start! Enjoy 🙂

Cinnamon Roll Scones (Printable Version)IMG_3126

2 cups  gluten free flour

1 tsp xanthan gum
1 cup quick oatmeal, uncooked
1/4 cup + granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons non-dairy butter
3/4 cup almond milk
1 large egg, lightly beaten
1 teaspoon vanilla extract

2 teaspoons ground cinnamon

2 Tablespoons granulated sugar

3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons water


1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine flour, gum, oatmeal, 1/4 cup sugar, baking powder and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and vanilla. Add to dry ingredients all at once; stir until dry ingredients are just moistened.

4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture.

5. Drop dough by 1/4 cupfuls (ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, vanilla and enough water for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Yield: 8

Pumpkin Spice Scones (Gluten & Dairy Free)

Brr….42 degrees outside right now?! Its really starting to feel like fall! YAY! So, here’s another autumn recipe….pumpkin spice scones!! YUM! These are seriously delicious! Not your typical dry scone, these are moist and full of spicy fall flavor! And they are just sweet enough with the glaze drizzled on top. And the best part?! They’re super easy and quick to mix up and are both gluten and dairy free! Score!!  I cut the recipe in half to only make 4, but once I tried these, I kinda wish i hadn’t! LOL They’re that good! These made me think of my mini pumpkin spice muffins, which I’ll be making soon, as I am now craving them! (I just checked and now that I’m dairy free too I’ll need to sub out the butter for dairy free margarine instead!) LOL Honestly ANYTHING pumpkin sounds amazing right now…. I’m sure I’m gonna be all pumpkin-ed out by Thanksgiving!! Ahem…..yeah right! LOL You can’t ever have too much of a good thing right?! Haha… give these both a try…. they are melt in your mouth delicious! Happy Fall! Enjoy! 🙂

Pumpkin Spice Scones  (Printable Version)

1 cup gluten free flour

½ tsp xanthan gum
3 1/2 Tbsp sugar
½ Tbsp baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
3 Tbsp non dairy butter
1/4 cup canned pumpkin puree
1 ½ Tbsp almond milk
1 large egg

1 cup powdered sugar
2 tablespoons water

Combine the dry ingredients in a medium bowl. Cut in the butter. In a separate bowl, whisk together the pumpkin, milk and egg.  Stir the wet ingredients into the dry ingredients to form the dough into a ball. Pat dough into an inch thick circle, cut into wedges and place on a parchment lined baking sheet. Sprinkle with sugar. Bake at 425 F for 14-16 minutes, or until light brown. Place on wire rack to cool. Drizzle with glaze.

Oatmeal Raspberry Chocolate Chip Scones (Gluten & Dairy Free)

Ahhh….Saturday morning! I’m not quite so rushed as I am during the week… so I thought I’d take some time this morning and try out a new recipe. I DO have to work today though, so this will be a great way to start my day! And…. I’ll have something to snack on while I’m at work! Its been a long, stressful week…. but at least I had something to cheer me up!! We got the rest of our cabinets last nite so….. we can finally finish the kitchen! 3 months is a LONG time without a kitchen! LOL  Once its done, I’ll get some photos up, but for now…. I’ll just share this amazing recipe. These scones are pretty easy to make…..and oh they are worth it!! I couldn’t believe how tasty they were! I love the combo of raspberry and chocolate, and they compliment each other well! These are light and moist, not your typical super dry scone! The oats give it something extra too (and doesn’t make you feel so guilty eating them!) LOL. Anyways….give these a try and enjoy! 🙂

Oatmeal Raspberry Chocolate Chip Scones (Printable Version)

1 egg
1/2 cup almond milk
1 2/3 cups GF flour

1 tsp xanthan gum
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch of nutmeg
10 tablespoons cold non-dairy butter
3/4 cup fresh raspberries
1/3 cup chocolate chips

1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray.
2. Whisk together the egg and milk and set aside.
3. In a large bowl, whisk together the flour, gum, oats, sugar, baking powder, baking soda, salt and nutmeg. Cut in the butter with a pastry blender until crumbly. Pour the egg and milk mixture into the dry ingredients and mix until just combined.
4. Gently fold in the raspberries and chocolate chips.
5. Divide dough into 9 even portions and place on baking sheet.

6. Sprinkle with sugar.
7. Bake for 20 minutes or until golden brown.

Bacon Cheddar Scones (gluten-free & dairy-free)

I hope everyone had a wonderful Father’s Day yesterday. I know WE started out the day right with these amazing bacon cheddar scones! I don’t know if it’s a guy thing… but all the men I know seem to LOVE bacon, so I figured ya can’t go wrong with bacon! Add some cheddar cheese and put it in a handy grab & go form (scones) and what’s not to love! These were certainly a hit with hubby! (even though he’s not a daddy yet… I still like to spoil him!) I didn’t get to the rest of my Father’s Day feast (my own dad couldn’t do anything until tonight) so I’ll have some other great “man” recipes soon!

Kitchen update:  Spent the weekend listening to the wonderful sounds of a tile saw! (sarcasm here!) Guess thats what i get for wanting diagonal 18 inch tile! LOL. Maybe tonight the epoxy will go in and I’ll have a FINISHED floor! Woop woop! 🙂

I’m also hoping today is a gonna be a breakthrough day for me! For those of you who know me well, you know that I’ve been struggling to find the answer to whats “wrong with me” (haha, probably a lot of things right!?) For the last 10 years I’ve been to dr after dr, test after test, with little change in how I feel. The only thing that has even remotely helped is finding out I had food allergies/intolerances. Which is what led me down the path to blogging in the first place! I’ve tried seemingly everything including acupuncture (which seems to help some!) and naturopathy. I’ve tried “medicine”….why don’t drs realize that pills really don’t help! LOL  Anyhow, a friend referred me to cranial-sacral therapy and after a month of waiting… is finally the day!! So wish me luck….keep those fingers crossed! This is my last resort and I’m hoping for an answer, a cure, anything but a temporary “fix.” And you’ll know if it worked or not…..because if I post something chocolate tomorrow…. I’ll be celebrating!! Chocolate is  my one vice! 😉

Anyways….. back to the recipe! Here it is….give it a try and enjoy! 🙂

Bacon Cheddar Scones (Printable Version)


1 1/2 cups gluten free flour

¾ tsp xanthan gum

1/2 Tbsp baking powder

1/2 tsp salt

Dash ground black pepper

¼ c cold non-dairy butter

3/4 cup grated (soy) cheddar cheese

2-3 chives, chopped or 1/2 Tbsp dried chives

1/2 cup cooked crumbled bacon

3/4 cup almond milk

1 large egg for the egg wash



Combine dry ingredients in a large bowl. Cut in butter with a pastry blender. Stir in the cheese, chives and bacon. Add the milk and stir until dough forms a ball.   Transfer the dough to a parchment paper lined baking sheet and pat into a 6-inch disk.  Slice the dough into 6 wedges.  Brush with the egg wash. Bake at 400 F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.


Triple Chocolate Scones (Gluten Free & Dairy Free)

OMG! Triple chocolate?! Need i say more?!? This was the perfect way to start the week! Makes Monday morning a little more bearable! LOL. These rich, simply delectable scones are melt in your mouth delicious, and each bite is full of ooey gooey chocolatey goodness! I was a bit skeptical mixing these up, they’re kinda dry and crumbly, but once the chocolate gets warm it holds it all together just fine! I felt a little guilty eating such a wonderful chocolatey treat for breakfast, but sometimes being bad is a good thing right?! These would be perfect for dessert too, with strawberries and whip cream (if I can ever find any dairy free and soy free?!?!) This one you’ve just gotta try!! Cause really, who doesn’t love chocolate?! Enjoy! 🙂

Triple Chocolate Scones (Printable Version)


1 cup gluten free flour

½ tsp xanthan gum
2 ½ Tbsp sugar
1/2 Tbsp baking powder
2 ½ Tbsp unsweetened cocoa powder
1/4 tsp salt
1/2 tsp vanilla
3 Tbsp non dairy butter
1/3 cup almond milk
1/4 cup semi-sweet Ghiradelli chocolate chips
2 Tbsp Ghiradelli dark chocolate chips


Combine dry ingredients in medium bowl. Cut in butter with pastry blender. Stir in chocolate chips. Stir in milk and vanilla until dough forms soft ball. Turn dough onto floured surface and pat into ½ inch thick circle. Cut into 4 wedges and place on parchment lined baking sheet. Brush with milk and sprinkle with sugar. Bake at 400 F for 15 minutes or until a toothpick comes out clean.

Cinnamon Raisin Scones (Gluten & Dairy Free)

This is a super busy weekend for me, but i just had to share this recipe with you, these are THAT good, i couldn’t wait! LOL! Even though I had a million things to do this morning, I took advantage of the fact that hubby is gone, and made these delicious cinnamon raisin scones. He hates raisins, so I made these for my bestie and i for breakfast while we held a yard sale! It was the perfect compliment to our tea….and I seriously fought with my self control on not eating more than one! One of the best things about these is how little time it takes to make! Its also NOT loaded with sugar or fat and it’s got great flavor and texture, two very important things in baked goods! I have a feeling I’ll be making these again soon….they may just make the cut in convincing hubs that raisins are tasty too! For those of you raisin haters out there, you could easily swap out the raisins for another dried fruit, or just leave them out! They’d be super yummy as plain cinnamon scones! Off to a fun but exhausting  girls afternoon out shopping! That last lonely scone will probably end up being dinner, but I can’t wait! Enjoy! 🙂

Cinnamon Raisin Scones (Printable Version)


1 cup gluten free flour

1/2 tsp xanthan gum

1/2 Tbsp baking powder

2 Tbsp sugar

1/4 tsp salt

1 tsp cinnamon

2 1/2 Tbsp non-dairy butter

1/4 cup raisins

1/2 cup almond milk



Plump the raisins for 3 minutes in boiling water, drain and set aside. Combine dry ingredients in a bowl. Cut in butter with a pastry blender. Add the raisins. Stir in the milk until the dough begins to form. Turn out onto parchment paper lined baking pan and form a thick, flat, 4-inch circle with the dough. Press the knife lightly into the dough to make indentations for 4 wedges. Sprinkle with sugar. Bake at 425 F for 15-18 minutes, or until a toothpick in center comes out clean. Cut into wedges.

Blackberry Scones (Gluten & Dairy Free)

Ok, so as promised (for once LOL)….here are my magnificent blackberry scones! These are melt in your mouth delicious, moist, flaky and tender. They have the perfect balance of sweet and tangy with the blackberries (if they were local and in season they’d be better, but you get what you get when you buy out of season at the store right!?) and just a hint of cinnamon. There’s just something about fruit and cinnamon that makes a tasty combination of flavors! These are not drop scones as the last ones were, but they’re still simple to make. I cut this down to make just 4, because scones really are best right out of the oven. If you do have leftovers, be sure to heat them up just a touch in the microwave so they’re nice and tender again! I’m still craving scones (I must be hooked!), so more to come. Enjoy! 🙂

Blackberry Scones (Printable Version)


1 cup gluten free flour

1/2 tsp xanthan gum
3 Tbsp sugar
1 tsp baking powder
1/4 tsp salt

1/4 tsp cinnamon
2 1/2 Tbsp non dairy butter
1/3 cup almond milk
1/2 tsp vanilla extract
1/2 cup blackberries, fresh or frozen
sugar & cinnamon for topping


Combine dry ingredients in a bowl. Cut in butter. Stir in blackberries. Stir in milk & vanilla until just combined. Turn dough out onto a lightly floured surface, and flatten dough to 3/4 inch thick circle.  Cut into 4 triangles. Place scones on parchment paper lined baking sheet. Sprinkle with toppings. Bake at 400 F for 20 minutes.

Blueberry Oat Scones (Gluten & Dairy Free)

So my new thing right now is scones. I’m trying to cut back on my sugar intake (darn sweet tooth of mine!) and I don’t really think about all the sugar in muffins, which is usually my breakfast standby. Scones are just as yummy but without all that sugar! And, contrary to what most people think, they really are quite easy to make! As long as you have a pastry blender handy, its simple! These are both gluten and dairy free and they couldn’t be any tastier! I like to think they’re actually pretty healthy too since they have minimal sugar and these are made with oats and of course, delicious blueberries! The cinnamon gives it a nice flavor, but now I’m thinking that some orange peel would be great in here too! These are even easier than “regular” scones because these are drop scones. You seriously just mix up all the ingredients in a bowl and then drop spoonfuls on a pan and bake. BAM…’re done and eating them in like 25 minutes! These are light and tender and flaky with juicy blueberries bursting in each bite! I used frozen blueberries so they mixed up a lot easier without breaking too. Hope you’ll give these a try…. next up: blackberry scones! Enjoy 🙂

Blueberry Oat Scones (Printable Version)


1 1/2 c gluten free flour

3/4 tsp xanthan gum

2 1/2 Tbsp brown sugar

2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/3 c non dairy butter

1/2 c old fashioned oats

1 c frozen (or fresh) blueberries

7 ounces almond milk

1/2 tsp vanilla






Combine dry ingredients in a bowl. Cut in butter. Stir in oats and blueberries. Stir in milk & vanilla until just combined. Drop dough into 2-inch mounds onto parchment paper lined baking sheet, spacing 3 inches apart. Sprinkle on toppings. Bake for 20 minutes at 400 F.

Yield: 7

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