There is nothing like a yummy mini muffin to fulfill that sweet craving. These little guys are so delicious it will be hard to stop at just one. Recently, my husband and I took a gluten free baking class and this Gluten Free Banana Eggnog Chocolate Chip Muffin with Eggnog Glaze was on the menu.
I finally decided to try it out on my own and I think it was even better the second time around. If you think going Gluten Free has to mean a sacrifice in taste or appearance, allow me to prove you wrong.
There are no special ingredients needed except for Cup 4 Cup Flour (this is a special gluten free all purpose flour bend) that literally replaces your while flour cup 4 cup. It can be found at Amazon https://www.amazon.com/Cup4Cup-Gluten-Free-Flour/dp/B0096MPAWQ/ref=sr_1_1_a_it?ie=UTF8&qid=1481743150&sr=8-1&keywords=cup+4+cup You can also find it at Sprouts or Whole Foods Market. I am in love with this flour…
It’s an easy recipe so put on your apron, de-stress a little, play around in the kitchen and have some fun. Please leave a comment after you have made these and let me know what you think. So are you ready? Well here it is…..
Preheat oven to 350 degrees F
Yields: 18-24 mini muffins
- 1 package of yellow gluten free cake mix (15 oz)
- 1 heaping cup of mashed very rip bananas (2 medium sized)
- ½ cup full fat eggnog
- 2 tsp vanilla extract
- 3 large eggs
- 1 tsp cinnamon
- 1 cup mini chocolate chips (I use Enjoy Life)
- ½ c brown sugar
- 1/3 cup Cup for Cup (or gluten free all purpose flour)
- ½ tsp cinnamon
- 2 T cold butter, diced (must be very cold)
- 1 T melted butter
- 2 T eggnog
- 1 cup powdered sugar
- Line cupcake pan with liners and set aside
- Place the cake mix, mashed bananas, eggnog, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just combined, about 30 seconds
- Fold the chocolate chips into muffin batter.
- Spoon or scoop batter into the lined cupcake liners, filling each about 2/3’s full.
Place brown sugar, flour, cinnamon, and cold butter in a bowl and cut into the butter with a pastry cutter or with finger tips until moist and crumbly. Generously sprinkle over muffins.
- Bake muffins until they are golden brown and the tops spring back when lightly pressed with a finger, about 16-20 minutes
- Transfer the pans to wire racks and let muffins cool for 5 minutes.
- Melt butter and add to eggnog, then whisk in 1 cup powdered sugar. Drizzle over tops of warm muffins. Enjoy…
I have never been a fan of soup. I have a ton of friends who think I am crazy because it is considered one of life’s beautiful comfort foods. For whatever reason this weekend I was craving a warm bowl of soup so I started researching some different recipes that sounded tempting to me. This is when I came across a broccoli and cheese soup. I found one that looked appealing so I used it as my base recipe and then I added my own little twist and man, was it a home run. If you are a soup lover or just want to try a hot bowl of comfort that I urge you to play around with this recipe. You will NOT be disappointed.
4 heads of broccoli (cut off stems as close to the floret as you can)
Olive oil for drizzling
1 stick of unsalted butter
1 package or serving of ham (cut into cubes)
Salt and pepper
1 diced onion
1/3 c all purpose flour (I used tapioca starch)
2 white potatoes (cut into cubes)
4 cups plain almond milk (can use whole milk)
2 cups half and half
A teaspoon of freshly grated nutmeg
3 cups of freshly grated mild cheddar cheese
1. Preheat oven to 375 degrees F and place cut broccoli florets onto baking sheet. Drizzle a little olive oil over broccoli and sprinkle with salt and pepper. Bake until they begin to brown about 20 minutes.
2. While you are waiting, melt the butter in a pot over a medium heat. Once it is melted add in your chopped onions and chopped potatoes and cook until soft around 3-4 minutes. Sprinkle in your flour and stir until combined well and flour is absorbed.
3. Add in milk, half-and-half, nutmeg, and then the broccoli. Add a little salt and a nice dash of pepper. Cover and reduce heat to low and allow the mixture to simmer for 20-30 minutes.
4. Stir in your favorite cheese ( I used mild cheddar) allow to completely melt.
5. Once it is finished you can place mixture into a blender and blender until a puree consistency or use an emersion blender right in the pot. This is optional but I enjoyed the blended consistency of the final product.
All that is left is for you to enjoy.
I found the original recipe from Ree Drummond from The Pioneer Woman