Honey Muffins

A recipe should make you want to dig right in just by the name alone sometimes. So when I came across a recipe for honey muffins, I thought two things. One – can I make these gluten free? Two – these sound delicious. It’s not hard to make a recipe gluten free. As you know, you can just swap out the flour for an all purpose gluten free flour, and xanthan gum (sometimes – some gluten free flours, such as Better Batter – don’t require you to add xanthan gum. Others like Bob’s Red Mill do). But then you have to think, what KIND of flour. Sometime you may need a sweet sorghum flour, or an almond flour. There are a LOT of different flours out there that are tasty AND good for you! Test them out!

Honey Muffins 

Inspired by One Perfect Bite. For these particular muffins, Better Batter is the way to go (in my opinion but if you test another flour and they taste delicious LET ME KNOW!)


  • 2 cups Better Batter Gluten Free (All Purpose Flour Mix)
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup rice milk
  • 1/4 cup vegan butter, melted (Earth Balance)
  • 1/4 cup good honey
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 400ºF. Grease or line standard muffin cups with paper liners. Set aside.
  2. Combine flour, sugar, baking powder and salt in a large bowl.
  3. Combine egg, milk, butter and honey in a small bowl.
  4. Stir wet ingredients into dry ingredients just until moistened.
  5. Fill prepared muffin cups three-fourths full with batter.
  6. Bake for 15-18 minutes or until a toothpick inserted near center comes out clean.
  7. Remove from pan to a wire rack.
  8. Serve warm.

Nice, simple and delicious! I like recipes like this the most. Easy to make, not a lot of prep or bake time and they yield deliciously simple results. Pair with your favorite jam or jelly and a nice cup of tea or coffee and you are all set. (For an extra touch of sweetness, drizzle with some honey 🙂 )


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

La la la YUM! 25 Days of Yum – Chocolate Chip Muffins

In keeping with the breakfast theme, I bring you delicious chocolate chip muffins. Muffins are always a great to go breakfast for anyone on the run. Chocolate chip muffins are probably one of my favorite muffins and since becoming gluten free, I have only found one company that has a really good chocolate chip muffin. Udi’s has a wonderful DOUBLE chocolate chip muffin which I have featured on this blog before and it is really good. But if you are not in the mood for a company muffin, then start preheating the oven so you can make your own!

Chocolate Chip Muffins


  • 1 3/4 cups Gluten Free All-Purpose Flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon xanthan gum
  • 2 tablespoons organic cocoa powder (or Toll House or Hershey’s baking cocoa powder)
  • 3/4 cup granulated sugar
  • 3/4 cup semisweet mini chocolate chips and another 1/4 cup for sprinkling on top
  • 1 cup rice milk or coconut milk
  • 1/3 cup + 2 tablespoons canola oil
  • 1 egg
  • 1 teaspoon bourbon vanilla extract
  1. Preheat the oven to 400° F.
  2. Prepare a muffin/cupcake pan with muffin/cupcake liners and set aside
  3. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl.
  4. Pour all the liquid ingredients into a large measuring cup. Mix the dry and wet ingredients together.
  5. Little baking tip: Remember, a lumpy batter makes the best muffins.
  6. Spoon into the prepared muffin pans. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Mmmm, I can smell the muffin goodness already! Happy Baking!


La la la YUM! 25 Days of Yum – Blueberry Muffin

Happy Third Day of Yum! On the third day of yummy Kwegyirba gave to me, a tart and sweet blueberry muffin recipe.

Here are just a few facts about blueberries. In terms of U.S. fruit consumption, blueberries rank only second to strawberries in popularity of berries. Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. However, raw blueberries provide you with the best flavor and the greatest nutritional benefits. But they are still a delicious addition to muffins, pies and scones.

I haven’t always been the biggest blueberry muffin fan but recently, I have opened myself up to different tastes and flavors and the blueberry is slowly making its way into my heart, and my tummy!

You can also try this muffin recipe with cranberries by themselves or cranberries and blueberries together!

Gluten – Free Blueberry Muffin


  • 2 cups gluten-free all-purpose baking flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/2 cup canola oil
  • 2/3 cup agave nectar
  • 2/3 cup rice milk
  • 1 tablespoon vanilla extract
  • 1 cup fresh blueberries
  1. Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
  3. Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
  4. Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Serve with your favorite jelly, jam, or a dairy free buttery spread!