Gluten Free Chocolate Chip Muffins | HipFoodieMom.com

Chaos.

That’s my life right now.

School starts in about a week and we are still in limbo and living out of suitcases. Thankfully, things are slowing starting to fall into place (selling the house, finding a new house, finalizing the move date etc) but I still can’t believe we are really moving to Madison. My kids have been troopers. Traveling from Mexico to Dallas to Seattle, back to Dallas with a layover in Salt Lake City and then to Madison with a layover in Atlanta. Each time I fly, I have the essentials that keep my kids content and quiet (for the most part): crayons, coloring books, Cheetos, gum for Phoebe for her ears and Ice Breakers for Madeline. I give her one at take off and one at landing (if she’s awake). Don’t know what it is but it works like a charm.

On the last leg of our last flight, right as we are about to take off, Madeline pooped in her diaper, smelling up the entire cabin. It was so bad the person sitting across the aisle from me, turns to me and says, “Oh my gawd. Do you smell that?! What IS that?!!” I looked at him in horror and said, “Oh my goodness, I am so sorry. It’s my daughter’s diaper. Maybe they will let me change her diaper?” I rush to the back of the plane with her, everyone looking at me like I’m crazy because we are literally about to take off and then suddenly realize what’s going on as we rush into the bathroom and I tell the flight attendants that I have to change her diaper.

So, the flight attendants call the pilot and we stop the plane so I can change Madeline’s diaper. So embarrassing but thank God I got to change that diaper.

Life has been a little crazy with recent events, traveling a lot and preparing for the upcoming move, but I feel ok and at ease in the familiar moments. Moments with my mother, father, my brother and sister, my family and friends, moments in the kitchen and moments with all my nieces and nephews. We are staying in a hotel now so don’t have a kitchen. We do have a refrigerator and a microwave and free breakfast everyday so I’m thankful for that.

I’ve said this many times before. . there’s a sense of calm for me when I am baking. Especially if it’s something I’ve baked before and just know the ingredients by memory. It’s my therapy and something I love doing. I recently received some gluten-free baking products from King Arthur Flour. Now, I’ve been baking for a while now and frankly, if you ask me, King Arthur is the best. I use their all-purpose, whole wheat, and bread flour. I really think there’s a difference when baking with good quality flour. I had already used and enjoyed their regular flours and asked to try their some of their gluten-free products. Now, I am not changing my diet to 100% gluten-free, nor do I have to .. but for the past few months I have been feeling really run down and sluggish. Now, I am not diagnosing myself here, I just wanted to see if cutting down on my gluten intake would make a difference. And I am obviously going through a lot right now with the move to Madison so I’m sure that has a lot to do with it. . but I still want to see if cutting down on my gluten intake will make a difference.

The good folks at King Arthur Flour sent me their Gluten Free Multi-Purpose Flour, their NEW Gluten Free All-Purpose Baking Mix (which I can’t wait to try) and Gluten Free Brown Rice Flour, which I have a fabulous recipe for . . coming as soon as I am back in a working kitchen. The cool thing about King Arthur Flour is not only do they sell great quality products, but they also have a blog and a Baking Hotline where you can get help with all your baking challenges from the experts year-round! How cool is that? Learn more about their flours, their commitment to quality, and why (precise flour specifications, careful milling, protein content, low ash content and no unnecessary chemicals) you get so much more with King Arthur Flour.

“All flour is not created equal. King Arthur Flour is subject to the most precise specifications in the milling industry, and the resulting purity and consistent performance has made it the trusted flour of baking enthusiasts and professionals for over 200 years. We put that care into our products because we believe you deserve exceptional results, every time you bake.”

So, in order to give one lucky reader the chance to sample these great Gluten-Free products, we’re giving these products away. Originally, I wanted to start out by trying something a little more complex with the Brown Rice Flour but life for me has put this on the back burner. So, when I was at my parent’s house in Dallas, I kept it simple and made these Gluten-Free Chocolate Chip Muffins with my daughters, nieces and nephew. It’s extremely simple. We first made chocolate chip cookies, which came out extremely flat, almost like a cookie crisp but all the kids loved them. And although they weren’t the prettiest cookies, they were seriously yummy and delicious. So, in order to try to maintain some form and shape, I made these muffins. Also, seriously yummy and delicious. And Gluten-Free, hooray! I hope you enjoy!

And don’t miss out on the giveaway down below!

Gluten Free Chocolate Chip Muffins_upclose | HipFoodieMom.com

(apologies, I am having issues with my Easy Recipe plug-in)

Gluten-Free Chocolate Chip Muffins

Ingredients:

  • 2 1/4 cups King Arthur Gluten-Free Multi Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chip morsels (I used a blend of semi-sweet and bittersweet chocolate)

Instructions:

Preheat your oven to 375? F. Prep your muffin tin pan with cupcake liners.

Mix together the King Arthur gluten-free flour, baking soda and salt in small bowl. Beat the softened butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture until well combined. Lastly, stir in the chocolate chip morsels. Spoon in the batter into each cupcake/muffin liner about 2/3 full.

Bake for 20 -23 minutes or until golden brown. Allow to cool on a wire rack.

Gluten Free Chocolate Chip Muffins_inside | HipFoodieMom.com

The Giveaway!

(Open to residents within the United States only)

a Rafflecopter giveaway

King Arthur Gluten Free Multi-Purpose Flour

King Arthur All-Purpose Baking Mix

brown rice flour

Disclosure: I was provided the above King Arthur Flour Gluten-Free products for recipe development. This giveaway is sponsored by the good folks at King Arthur Flour.

Original Content provided by Hip Foodie Mom