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It's no secret, we like blueberries here. We have a whole category devoted to them. You can peruse all of our blueberry recipes, which does include a couple blueberry muffin recipes which are delicious! However, I still like to try new recipes every now and again.
On Saturday PH went to Costco. There was no toilet paper there, but there were blueberries. Our daughter loves blueberries so he bought a case. We have a lot of fruit in the house and I didn't want them to go bad, so I decided to make some blueberry muffins. I found this recipe from Paula Deen.
Who isn't a fan of butter? So, I decided to try the recipe out with the few tweaks below. 1. Gluten free flour: as you know by now, PH can't have gluten. It's been about a year or so now since he went off gluten and he feels so much better. My baking hasn't really caught up yet, but I decided to give it the old college try. So, to make these blueberry muffins gluten free I just swapped out the regular flour for Bob's Red Mill Gluten Free All Purpose Flour with Xanthan Gum. This is my favorite in baking so far. It's a one to one swap, and hardly affects the texture at all! 2. Flax egg: we have a lot of eggs in the house, but since I'm pregnant I decided to swap out the egg for flax egg. I like being able to have a little taste of the batter when baking, and when there are no eggs I can still test the batter out. For you. To make flax egg take 1 tablespoon flax seed meal and mix with 2.5 tablespoons water. Stir and let sit for a few minutes before adding it to your recipe. You'll need two flax eggs for this one, so just double it. 3. Brown sugar: We ran out of granulated sugar when making this recipe. I just finished out the measurements using brown sugar. I'm not even sorry because I usually like brown sugar better in baking anyway. I feel like it gives my baked goods a nice depth of flavor that you don't get from regular granulated sugar. 4. Almond milk: Or any other plant based milk you like. I swap it out in recipes all the time and have never noticed a difference. Honestly, if you wanted to make the recipe totally vegan just swap out the butter for these Earth Balance buttery sticks and you've got yourself a vegan blueberry muffin! 5. Quantity: Paula's recipe says it makes 12 muffins. Don't believe her. My muffin tins were so full and I had to bake them a little longer to get them to cook all the way. I'd say shoot for 18-24. Or do what I had considered doing in the first place and make extra large muffins. They will still have to cook for a few minutes longer than she says. I just had way too much batter for 12 muffins. I don't know what kind of muffin tins she uses, but this recipe definitely makes more than 12. And that's it! Follow Paula's recipe exactly, or go off of my tweaks to make them gluten free, and vegetarian (with a vegan option) to change it up a little. These muffins were delicious and I'm happy to add them to our blueberry repertoire!
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Well, here we are in day 246 of quarantine (I'm not sure, but I think that's right) and the weather is warming up! Warm weather means I want to start making lemon dishes. Lemon says warm weather and sunshine doesn't it? When the weather is warm I just want that tart sweet tang of lemon in dessert form.
We had a few lemons that I needed to use up, and so I decided to make this delicious lemon pudding cake. I had a little baker helper with me.
She loved helping me juice the lemons. I also was trying to show her how to separate yolks from whites and on the first egg the yolk broke and a small amount got into the whites. No good! I tossed the yolk into the other bowl to use it for the custard, but I had to toss the egg white.
So I started again and I didn't want to have one random egg yolk left over so I threw it into the mix. It didn't hurt the recipe at all. So, I just thought you should know that even if you make a baking mistake it can still all work out. Also, don't you love her cute apron? My mom showed you how to make it here. If you have any extra lemons these lemon pudding cakes are the perfect way to use them! The lemon sponge topping is light and airy, and the lemon pudding underneath is creamy and tangy. It's a perfect taste sensation! Top your lemon pudding cakes with a sprinkling of powdered sugar, and fresh berries if you have any! This post contains affiliate links. We will be compensated for purchases made through these links at no additional expense to you. All views expressed are our own. Thank you for your support! We have two weekends coming up where I think it is very common for people to make cinnamon rolls. This coming weekend is General Conference for the Church of Jesus Christ of Latter Day Saints. Members all over the world will be watching the our leaders give talks about our Savior Jesus Christ and His restored church. Many of those people will make cinnamon rolls for breakfast as the watch conference.
The weekend after is Easter, and I feel like cinnamon rolls are another common staple. My mom shared this sprouted wheat cinnamon roll recipe a couple years ago. It is a delicious and healthier option, but since the recipe includes some regular flour, I wanted to try my hand at a completely gluten free option so my husband could partake in the cinnamon roll goodness. This recipe is from King Arthur Flour. They also have a detailed blog post to help you make the recipe. I really love their flours, but I'm not going to lie. Due to the flour shortage everyone is experiencing, we only had Bob's Red Mill Gluten Free All Purpose Flour with xanthan gum. I followed the recipe very closely however, and they still turned out pretty good. My husband said they tasted like store bought ones, and I'll take that for my first try at gluten free cinnamon rolls. So, if you are in search of a good gluten free recipe, this is a great one to try! I only made a light glaze to put on mine, because I wasn't going to go to the trouble of making a cream cheese frosting if they didn't turn out good. Now I have to go search for cream cheese before the weekend comes! A few tips I wanted to share with you: Have water nearby when shaping the dough to keep it sticking to you. Use instant yeast. Everything I've read tells me that instant yeast works much better with gluten free flour. My dough still didn't puff up like normal flour would, but it did get fluffy. I used large muffin tins so they'd still look more like cinnamon rolls when they came out of the oven. You can find the recipe at the link above. Happy baking! On Instagram I asked all of you a few days ago to tell me what you have in your pantry, and I would come up with a recipe for you. This delicious, flavorful chicken fajita casserole is the result of that experiment.
I love casseroles for their versatility. If there is any ingredient here you don't have, swap it out for something you do have! For example, this Chicken Fajita Casserole obviously has chicken in it. It also has chicken broth and cream of chicken soup. To make the recipe vegetarian, swap out the chicken for mushroom, or eggplant, or tofu. Use vegetable broth, and cream of mushroom soup instead! Boom, tasty, and vegetarian. If you're vegan, you can use your favorite creamy base. Perhaps cashew butter? If you don't have rice, but you have quinoa instead, use quinoa instead! Although with quinoa I would recommend rinsing and cooking it before adding it to the recipe. My husband really loved this Chicken Fajita Casserole, and we happily have leftovers to enjoy for the next couple days! Happy cooking! |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
July 2024
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