Posts Tagged ‘muffins’

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
Directions:
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)
Maple-Bacon-Muffins
Ingredients:
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

Directions:
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.

Dark Chocolate Raspberry Oatmeal Banana Bread (Gluten & Dairy Free)

If you’re like me, you’ve got spotty black bananas hanging in the kitchen and an empty flour container in your pantry! Hmm….MUST make banana bread to use up those bananas, but don’t really want to run to the store to get flour. What’s a girl to do? Make her own oat flour! I’ve always got loads of oats on hand, thanks to Costco! This recipe is amazing, there is NO oil, no gluten or dairy, and it uses only oat flour, which you can blend up yourself! Its very easy to make, well, as long as you have a food processor or blender. Otherwise, you’ll find yourself making that trip to the store to hunt down some oat flour! LOL. I’m sure you could sub it out for regular gluten free flour and it would turn out fine, but I kind of like the extra oat texture. It makes me feel like I’m eating a little healthier too. I love banana bread, and I love that there are so many variations of it! This is a great example…. the combo of dark chocolate and raspberries is delicious, and mix that with the oatty texture and the banana bread flavor and well…..we’ve got a winner here! I dug into it while it was still warm, and it was melt in your mouth good…..so good that you just want to eat more or it, so just a warning, it will test your self control! Hope you’ll give this one a try. Enjoy 🙂

Dark Chocolate Raspberry Oatmeal Banana Bread

Choc Rasp Oat Ban Brd

Ingredients: (Printable Version)

·         Choc Rasp Oat Ban Brd.jpg2 cups oat flour

·         1 tsp xanthan gum

·         1 & 1/2 teaspoons baking powder

·         1/2 teaspoon baking soda

·         1/4 teaspoon salt

·         3 ripe bananas, mashed

·         1/2 cup dark brown sugar

·         1 teaspoon pure vanilla extract

·         2 eggs

·         1 cup smashed raspberries

·         1/2 cup dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray.
  2. Make oat flour: Place 2 & 1/2 cups oatmeal into food processor and blend for 1-2 minutes until oatmeal resembles flour.
  3. Combine flour, gum, baking powder, baking soda, and salt in a bowl & set aside.
  4. In a mixer, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
  5. Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes, then remove from pan and place on wire rack to finish cooling.

 

 

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

SCONES:
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

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

Directions:

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…..so give these both a try…. they are melt in your mouth delicious! Happy Fall! Enjoy! 🙂

Pumpkin Spice Scones  (Printable Version)

Ingredients:
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

Glaze:
1 cup powdered sugar
2 tablespoons water
Directions:

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.

Baked Oatmeal Cups (gluten-free & dairy-free)

Oatmeal is good for you right? And who doesn’t love muffins?! These are the best of both worlds! They have no flour, are gluten free, and dairy free, and the best part…. super easy to make! I love my baked oatmeal but it takes so darn long to cook! These are much quicker and they’re convenient to just grab one and go! Since they’re in muffin tins, and you add your extras at the end, you could split it up and make multiple kinds. I did half chocolate chip, which are chock full of ooey gooey melt in your mouth chocolatey goodness!! Its like eating a chocolate chip cookie for breakfast! Can’t top that one! LOL  The other half was blueberry coconut, and it was equally delicious, just in a more natural sugar, fresh fruit way! There are so many different variations on this, you really cant go wrong! You can keep these in the fridge for a week or just throw em in the freezer so you have them on hand for when you need a quick snack! All in all…. this one’s a keeper! Give it a try and enjoy! 🙂

Kitchen Update: Half the floor is tiled, and I’m not allowed in the kitchen while it dries so hopefully I’ll get one last thing cooked tonight before the oven is moved! Won’t be cooking much this weekend I guess!! Oh….. just remembered it’s Fathers Day so I better cook something up for that too! Guess I’ll have something SUPER yummy coming up! I’ll have to make it work somehow! Happy Fathers Day! 🙂

Baked Oatmeal Cups (Printable Version)

Ingredients:

2 cup quick-cook or old fashioned oats
1/2 cup packed brown sugar

1 tsp baking powder
1/2 tsp salt
1 large egg, beaten
1 1/2 cup almond milk

1/2 tsp vanilla
1/2 cup applesauce
2 Tbsp non dairy butter, melted

1/2 cup extras – raisins, nuts, mini choc chips, fruit, etc

Directions:

Mix dry ingredients in a large bowl.  Add wet ingredients and stir well. Add desired extras.  Fill 12 greased muffin tins. Bake at 375 F for 25-30 minutes or until lightly browned. Let cool 10minutes in pan and then remove from tins.

Parmesan-Basil Turkey Muffins (Gluten Free)

During renovation you  begin to expect things to go wrong. Murphy’s Law holds true here I think! If anything can go wrong, it will! LOL and it has! But….my wonderful, amazing, dedicated husband has made me so extremely happy this morning!!! Today is the day I get my oven back!!! That means that I can cook again!! I’ve been having cooking withdrawals the last week….I even resorted to making my delicious dark chocolate no-bake cookies yesterday (yes, microwave cooking!). Yup…dug out my dishes and got started, then realized my almond milk had gone bad since I haven’t been cooking, so off to the store to get some! Like I said…Murphy’s Law! LOL. Anyhow they got made and are delicious!! That helped scratch my itch to bake, but…. I’m pretty excited to be able to have my stove top and oven back! And I even get a little counter space because I have a glasstop stove! Score!! This will make things so much easier for me! I was starting to get worried I would run out of things to eat, plus I’m really getting sick of eating the same thing every single day!!! I’ve got some reallllly good recipes I want to try! I missed blogging too! I LOVE being able to share my recipes with all of you!

So time for a little kitchen update…. The ceiling is up and about half the recessed lighting is in! Half the hardi-backer is down on the floor. The electrical is done except for the stove and under cabinet lighting, which will be done this morning!! Then we can get the sheet-rock up on the walls! I’m hoping by this time next weekend, we’ll have the walls and ceiling done and textured and painted too!! Then the floor…..that’s gonna be a long process! We’re also still trying to decide on a back-splash. There’s so much that goes into it, color, design, pattern, type of stone, etc! Any suggestions? It’s coming along though! Super exciting watching  (and helping of course!) it come together!

So….on to the main course here! LOL. I made these little bad boys right before my kitchen went down and they’ve been a life saver! I eat them plain without any sauce or anything, but that’ s just because I cant eat tomatoes! Hubby on the other hand had one on pasta with sauce and cheese, as you can see here. It looks a lot prettier with the sauce then my plain boring little meat muffin! They sure are tasty though! And they freeze and reheat really well too! It only makes 6, and the muffins will be FULL! So if you need more, just double it up! Or buy one of the 3-pounders at Walmart and make a huge batch and freeze! I do that a lot since it’s so much cheaper….make these or my tasty 30-minute meatballs! Those have been handy having on hand too! Now that my stove top will be up and running I can finally have some pasta again to go with!! Can’t wait to start cooking again! Stay tuned……and enjoy! 🙂

Parmesan-Basil Turkey Muffins (Printable Version

Ingredients:

1 lb ground turkey

1/2 cup old fashioned oats

1/4 cup onion, diced

½ tsp minced garlic

1 tsp parsley

½ tsp basil

2 eggs

1/2 cup grated parmesan cheese

salt & pepper

Instructions:

Place all ingredients in a Kitchenaide mixer, and mix until well combined. Roll into 6 balls. Place balls in greased muffin tin. Bake at 375 F for 35 minutes or until a thermometer reaches 180F or higher. Run a knife around muffins before removing muffins from tin. Top with tomato sauce, basil and parmesan cheese if desired.

Mini Chicken Pot Pies (Gluten Free)

Comfort food turned finger food! These really do taste like chicken pot pie, but basically in a muffin! They are incredibly easy and quick to make and delicious as well! I’m in a huge rush this morning, and really…what else is there to say?! But I promised I’d get this much anticipated recipe posted….next up is chicken and dumplings! (i hope!) Enjoy! 🙂

Mini Chicken Pot Pies (Printable Version)

Chicken Mixture

1/2 cup cooked chopped chicken

2 Tbsp chopped onion

1 /2 cup frz mixed vegt, cooked

1/4 teaspoon salt

1/8 teaspoon ground thyme

1/2 cup shredded sharp cheddar cheese

Baking Mixture

1/2 cup Gluten Free Bisquick

1/2 cup almond milk

2 eggs

 

Heat oven to 375°F. Spray 6 regular-size muffin cups with cooking spray.

Combine chicken, onion, vegetables, seasonings and cheese.

In medium bowl, stir baking mixture ingredients with whisk until blended. Spoon 1 1/2 tablespoon baking mixture into each muffin cup. Divide chicken mixture equally into muffin pans and top with remaining baking mixture.

Bake 20-25  minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Double Chocolate Muffins

Who doesn’t love chocolate right?! These little morsels are filled with not only one, but two types of chocolate! I say, the more the merrier! LOL! These taste more like a cupcake then a muffin right out of the oven, but after they cool the taste like a muffin. They’re quite addictive though, so be careful! Again, these are both gluten and dairy free…. but still oh so good! I just found Ghiradelli makes both dark and mini chocolate chips now, or maybe I’ve just been blind at the store?!? but i think dark chocolate chips in the muffins would be yummy! Maybe next time I’ll give that a try. Definitely worth making these bad boys! Enjoy! 🙂

Double Chocolate Muffins (Printable Version)

Ingredients:

½ cup Ghiradelli chocolate chips

2 ½ Tbsp non-dairy butter

½ cup almond milk

1/4 cup + 2 Tbsp sugar

1 egg

3/4 tsp vanilla extract

½ cup + 1/3 cup gluten free flour

½ tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

1/2 cup Ghiredelli chocolate chips

 

Directions:

1. Preheat the oven to 400 degrees F. Grease mini muffin pan.
2. In a small bowl melt ½ cup chocolate chips together with the non-dairy butter in the microwave.
3. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the milk, sugar, egg, and vanilla, until well blended.
4. In a large bowl, stir together flour, gum, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the remaining chocolate chips. Spoon the batter into the greased muffin cups.
5. Bake at 400 degrees F for 12 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand 5 minutes before removing the muffins and letting them cool on a wire rack.
yld 18 mini muffins

 

Sweet Blueberry Muffins

For some reason I just wanted to go back to the basics this morning and have some plain good ole blueberry muffins! These are the ones I grew up eating, converted to be gluten and dairy free of course! And I use a muffin top pan for these…. because of course the top it the best part, and who wouldn’t want more of it!?! I found mine at bed bath and beyond but you can order them online too. Since there are only 6 with one of these pans that means that each muffin is actually worth 2 regular muffins, but its well worth it! These muffins are simple to make (obviously since as kids WE got to make them!) and they are nice and moist and delicious! I like to sprinkle on a little sugar before I pop them in the oven too….just realized I didn’t add that to the recipe. Either way works though, they’re still just as tasty! Enjoy! 🙂

Sweet Blueberry Muffins (Printable Version)

1 egg

½ c almond milk

¼ c oil

1 ½ c gluten free flour

3/4 tsp xanthan gum

½ c sugar

2 tsp baking powder

½ tsp salt

1 c fresh or frozen blueberries

 

Oven 375 F. Grease bottoms only of 10-12 cup muffin pan or 6-cup muffin topper pan. Mix milk, oil and egg in a glass measuring cup. Mix dry ingredients in bowl & add liquid to it. Stir until just combined. Don’t over mix! Rinse 1 c blueberries in warm water, drain well, gently fold in. Bake 20-25 min. Remove immediately from pan when done.

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