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Gluten-Free Mocha Chocolate Chip Muffins

14 Jul

chocolate coffee muffins (29)

Lately, I’ve been planning and reading on how to re-vamp my baking blog. That’s the reason why my blog has both major and minor changes! I just finished reading Food Blogging for Dummies by Kelly Senyei, food blogger of Just a Taste. It’s a simple and informative read about the basic components of blogging, photography, food styling, and marketing your blog. It’s a great read for first time food bloggers and amateurs to the blogging world. My favorite part from the book is the suggestions of food photo props and how to market your blog via social media and other food websites. She even provided a section on how to bring home the bacon on your blog! However, I know I’m not a consistent blog writer so I don’t see the point in generating blog revenue yet.

I’m temporarily hosting my content on a free WordPress theme. This summer please excuse my design and layout kinks! It’ll be a rediscovery of what’s the purpose of my blog  and why I love to bake! With the new layout, it’s like a breath of fresh clean air and it gives my blog some new life! I’m really excited to experiment and re-creating my blog from what Kelly described in her book.

Feel free to follow me on Twitter and Instagram for more of my baked  goods updates!

chocolate coffee muffins (8)chocolate coffee muffin blog

Speaking of some yummy baking, I made these delicious gluten-free mocha chocolate chip muffins for y’all! I brewed fresh hot coffee for the recipe! Brew any strongly flavored coffee, and remember to keep it black (no sneaking in any milk, creamers, or sugar!) I’m actually not a frequent coffee drinker but these muffins are seriously flavorful! Don’t forget to store these muffins in an air-tight container since I noticed gluten-free goods tend to dry out fast!

The gluten-free flour mix I used:
1 cup sorghum flour
1/2 cup potato starch
1 cup of white rice flour
2 tsp xanthum gum

These muffins are:
Moist
Roasted coffee goodness
Sweetly mocha
Gooey from the chocolate chips

chocolate coffee muffins (5)

Yields 14-15 muffins

Ingredients

  • 1 1/2 cup gluten free flour mix (see above post)
  • 1/2 cup cocoa powder
  • 1 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup of brewed coffee, room temperature
  • 1/2 cup chocolate chips
  • Optional: Handful of sliced almonds

Directions
1. Preheat oven to 350 degrees Fahrenheit. Line muffin tray with paper liners.
2. If your coconut oil is in solid form, melt your coconut oil for 1 minute until it becomes a liquid. In medium mixing bowl, mix together liquid ingredients- eggs, coconut oil, coffee, and vanilla.
3. In large mixing bowl, whisk together dry ingredients-flour, baking soda, baking powder, cinnamon, salt, and cocoa powder.
4. Combine liquids into large mixing bowl with dry ingredients. Mix well until well blended.
5. Drop in chocolate chips and mix with rubber spatula.
6.  Spoon the mixture into paper liners of muffin tray. You can sprinkle sliced almonds on top of batter. Bake for 22-24 minutes until golden brown.
7. Carefully take muffins out of tray and let them cool on a plate. Serve and enjoy with your favorite cup of coffee.

Best Gluten-Free Blueberry Muffins

16 Jun

Bakers block blueberry muffins

Summer is perfect to get those fresh berries into your mixing bowl. I love a good mix of strawberries, blueberries and raspberries to start off my day. This summer I’m going to add a lot more fresh fruits, nuts, and veggies into my gluten-free recipes.

The first day of summer is in 5 DAYS! So I created a summer To Bake list for gluten-free goodies. I’m proud to check off blueberry muffins from my baking list! Check out my previous post for my Summer Edition To Bake list.

Bakers Block-gluten freeblueberry muffin

Before I began this recipe, I researched a different kind of gluten-free flour mix, and I stumbled upon one by Art of Gluten Free Baking. She provided a detailed and extensive story on how she created her flour mix. If you have a corn or bean allergy, then this flour is for YOU!  She also has more gluten-free baking tips such as baking powder, self rising flour, substitutions and more.  Art of Gluten Free Baking is a great resource for us to make our gluten-free goodies better!

With every attempt at gluten-free baking, I’m always hoping and crossing my fingers it’ll be successful! Surprisingly, these blueberry muffins were so darn good and did not fail on me. I can’t lie to you so I might have eaten 5 of these in 1 week! My family loved it and said there was NOT a grainy texture or taste like other gluten-free treats. My mom loves her muffins in the morning so she was satisfied throughout the whole week.

Bakers Block blueberry muffins

These blueberry muffins were:
Moist
Mildly sweet and spiced
Tie-dye blue colored
Great for breakfast on the go or coffee/tea time

You can omit some of the spices or add your own for your tastings. Store these little guys in the fridge after 2 days since they’re more moist than others muffins I’ve had! Hope you have fun with this recipe, share it and enjoy! 

Bakers block blueberry muffins

Adapted from Glutenfree Goddess, Yields 12-14 muffins

Ingredients

  • 1/2 cup coconut oil, melted
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cup gluten-free flour mix
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup blueberries

Directions
1. Preheat oven to 350 degrees Fahrenheit. Line muffin tray with paper liners.
2. If your coconut oil is in solid form, melt your coconut oil for 1 minute until it becomes a liquid. In large mixing bowl, whisk together dry ingredients.
3. In medium mixing bowl, mix together liquid ingredients
4. Combine liquids into large mixing bowl with dry ingredients. Mix well until well blended.
5. Drop in blueberries and mix with rubber spatula. You can also leave some blueberries out and put them on top of mixture in muffin tray.
6.  Spoon the mixture into paper liners of muffin tray. Bake for 22-24 minutes until golden brown.
7. Carefully take muffins out of tray and let them cool on a plate.  Saving for later, store in tight container! Serve & Enjoy!

 

Help Jen Win Move For Hunger’s Challenge

18 Jul

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It’s time to give back where you live today! Hunger is an ongoing struggle for 50 million Americans and 17 million American children in this beautiful country.  I know most of you don’t interact or see hunger on a daily basis. This issue is important to me and millions of American families and children. Move For Hunger has challenged me to step out of my comfort zone by asking me to raise $1000 during the whole month of July. As a fund raiser, I have a chance to win 2 plane tickets to anywhere in the U.S.A. More importantly my focus is to raise more funds for fighting against hunger.

I am currently a Public Relations intern for Move For Hunger. My work at Move For Hunger has been influential and eye-opening. I’ve started a hunger awareness campaign called “Visualize Hunger” which I’m interviewing food bank coordinators, volunteers, and individuals impacted by hunger. The people I’ve met are like us who want to give back to the community, find a purpose in life, and remain happy & healthy. As Henry David Thoreau, an American author and poet would say, “Goodness is the only investment that never fails.” Your $5, $10, or any amount of donation can provide many benefits such as week long meals to hungry children, clothes, an education, and other positive support to those in need.

Please help me reach my goal of $1,000 at the end of July so Move For Hunger can meet their goals of providing food to local food banks and communities. Donate to my fundraising page at www.crowdrise.com/jenmovesforhunger. 

Thank you in advance for your support and donation!

Lots of thanks,
Jen Lee
www.moveforhunger.org

mfh fundraising

‘Tis the Season

25 Dec

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Good to be back home!

Merry Christmas! The holiday season is here filled with gingerbread house-making and baking! I baked S’mores muffins from my new cupcake recipe book. However, I put too much choco-chips (Became too excited for the chocolates) and the bottom of the muffin came out custard-like.

I will not post the recipe because I am embarrassed about the mess-up I made with such a simple recipe!

I’ll have to brush up on my baking skills before school starts again!  Stay Tuned and Happy Baking/Holidays!

Gingerbread houses & S'mores Muffin

Gingerbread houses & S’mores Muffin