Breads, Breakfast, BS

All right, already

You guys sure know how to make a girl feel good.

I’ve had eleventy billion emails from various people, wondering where the heck I am, what the heck I’m doing, and most importantly, why I haven’t posted any recipes or snarky stories.  Well, I made a trip north to see the parental figures, sibling, sibling-in-law and ankle-biters, put together a graduation party for The Stepson, created a website for the Haunted Barn, and…

Oh, hell.  I might as well admit the truth.  There’s a new addiction in my life and it’s called Facebook.  Vampire Wars and Mafia Wars and Kidnapped and Pirates and YoVille and Sorority Life and Top Restaurant and Reign of Vampires and School of Magic and Roller Coaster Kingdom and Farkle and Castle Age and…and…and..and…  You get the idea.

(All you fellow Facebook addicts out there, look me up and send me a friend request.)


But in the midst of wasting every moment of my free time playing cheesy games and sending cheesier free gifts, I have been stockpiling.  Stockpiling recipes. And stockpiling fat on my hips because of the recipe stockpile.  Fortunately for you (but not so much for my hips), said recipe stockpile contains MUCH CHOCOLATE.  I know, I know – you just can’t believe that I would be cooking/baking with chocolate.  But hey, you learn something new every day, right?

Just Not Dinner 025 copy

Chocolate Chocolate Chip Banana Muffins

Adapted from Nigela Lawson’s recipe

3/4  cup brown rice flour

1/2 cup tapioca flour

1/4 cup almond or hazelnut meal (been doing the hazelnut lately and really like it)

1/4 cup arrowroot starch

2 tsp xanthan gum

2 tsp baking powder

1/2 tsp baking soda

2 tbsp cocoa powder

1/2 cup sugar

1/2 cup chocolate chips

1 cup milk (I use skim)

1/3 cup canola oil

1 egg

1 tsp vanilla

1 cup mashed ripe banana (about 2 medium)

Preheat the oven to 400 degrees.  Spray a muffin pan with cooking spray or line the cups with muffin papers.  Me personally, I go the spray route.

Combine the brown rice flour, tapioca flour, almond or hazelnut meal, xanthan gum, arrowroot starch, baking powder, baking soda, cocoa powder, sugar and chocolate chips in a medium bowl.  In a separate bowl, combine the milk, canola oil, egg, vanilla and banana, then pour the wet ingredients into the dry ingredients.  Stir with a sp0on until just mixed, then scoop the batter into the prepared pan.  Bake for 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

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