About That Girl

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Happily married as of 09/08. Mommy to two fun, active, adorable boys, affectionately dubbed A and Z. Mommy of three fuzzy children- Sephiroth, Malificent and Xemnas.

Author of the upcoming Stones of Terrene series. 

Monday, July 23, 2012

Muffins!!

We've been enjoying any type of easy breakfast possible since that That Boy has arrived. ...which means now that these awesome gluten free boxed muffins are around, we've been making blueberry or chocolate chip boxed muffins almost weekly. And boxed muffins are expensive! $5.99 a box! (unless they're on sale, but still!) After so long of coughing up money for a box mix, I finally had the time to sit down and figure out a recipe for muffins. No more box mixes!

What I basically needed to do was mix a flour blend that I could use as all purpose flour to sub into a pre-exsisting muffin recipe. I looked at the box mix, wrote out all the ingredients, and figured which ones I wanted in my recipe. My flour blend is (what I think of as) simple.

3 cups white rice flour
1 cup brown rice flour
1 cup millet flour
1/2 cup teff flour
1/2 cup oat flour
3 cups tapioca startch
1 1/2 cup potato starch
2 TBSP xanthan gum
1 TBSP salt

Mix it all together, and you have ready made AP flour for these muffins! Sooo good!

Chocolate Chip Muffins of Yum


1/2 cup (8 TBSP) non dairy butter
1 cup sugar
2 large eggs
2 cups AP gluten free flour blend
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup almond milk
1 teaspoon pure vanilla extract
1 1/2 cups chocolate chips

  1. Preheat oven to 375°F.
  2. Cream non-dairy butter and sugar, add egg one at a time
  3. Sift together flour, b. powder and salt. Add to the creamed sugar, then add the milk and vanilla.
  4. Fold in the chocolate chips. Eat a few chips on the way into the bowl.
  5. Spray muffin tins with non-stick spray, then pour in muffin batter. 
  6. Cook for 20-25 minutes (mine took 18 minutes, actually) Allow to cool in the pan for 5 minutes, then turn over onto a cooling rack. 
  7. ENJOY!

We're looking forward to trying this recipe with blueberries soon. The chocolate chip muffins turned out amazingly good. Just the right bit of firmness on the outside, soft melty-ness on the inside, ooh, they are good!

 In other news, That Boy is a little over a week away from being 4 months. Where did the time go!? I'm amazed with how time is flying by. He's smiling, 'talking', rumor has it tonight that he giggled at the grandparents house...That Bearded Guy and I were at a wedding while he was at my parents house, and during the wedding I was struck with the thought that's going to be so very soon until his wedding. He's already almost 4 months. I can't blink, or he'll be in grade school, high school, college, married, giving us grandkids...

OOh! Thinking of grandkids! That Bearded Guy told me he *thought* he saw a silver hair in my hair! Yay! I hope so, I'm sad that since we dyed our hair for the Anime Expo this year, my few silver hairs got dyed too. Unlike all the crazy people who have gorgeous hair of wisdom, I LIKE my silver/gray hairs! And I welcome them as friends. ^_^

Learning to pet and be gentle with Malificent

A bit uncertain about the music playing at the time. I think it was something 'pop' like...

There's only 940 Saturday's from birth to age 18. I plan to enjoy each Saturday as much as possible!



2 comments:

  1. These sound delicious, Becky! Can you recommend a good non-dairy butter? Thanks!

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  2. I just realized this was here! Ayiee!

    I'd recommend Smart Balance or Earth Balance. Both work well with baking and cooking, and taste great melted on toast and muffins and such. ^_^ Just remember that it needs to stay in the fridge!

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