I woke up this morning to find that I had, again, been attacked by 7.30-body-clock-itis. Fun.
And so when I made my way to the kitchen, as I do,m even in zombie-like states, I realized I was in an upside down aquarium. At this point, I was quite ready to settle that this was a dream. But no, after a double blink, I found out that it was just me, in my pjs, standing under a ceiling my mom had so painstakingly decorated to evoke the Chinese New Year spirit. And my heart started to have a slight skip and my foggy mind, unfoggied. Today was the eve of CNY!
I suppose I’m so used to waking up dreading to find out what day it is that knowing we have four (I repeat, FOUR) days of food, family and firecracker-filled goodness makes me just euphoric. I mean, this is the day that I look forward to all year! And as you must have heard from everyone else, this year’s CNY falls on Valentine’s Day! BOOM!
Double happiness. You know why? If you have a date, then YAY, celebrate, If you have family dinners, then YAY, party! If you have no date, you have CNY, then YAY, you’re not alone. If you have no CNY, then YAY, you have V.day. If you have none then, go to a Chinese friend’s house, and eat their food. We love you eating our food, we have TOO MUCH!
The boy thinks my logic is funny, but hey, after watching Valentine’s Day (which was an awesome star-studded, big bowl mix of chick flicks and stereotypes I LOVE), Feb 14 does have some psychological effect on many! So it’s good this year that everyone can just celebrate CNY if you really don’t like this commercial ‘holiday’. (It’s not a holiday because we don’t really get a day off)
Okay, somebody shut my overexcited nerves down now!
Well, moving onto to the GF, Starbucks worthy chocolate chip muffins…
These are ugly. They’re one of those ugly-real-muffin-not-pretending-to-be-a-cupcake kind of thing. And that’s why I love it. They rise a substantial amount, and has a light crumb that most GF items really don’t have. I may go on to say that they might even be a little dry and it’s probably from the cocoa powder since it does a good lot of liquid-absorbing. So my thought was to increase the liquids in the mix, but apparently it wasn’t enough so I’ve added in another 2 tbsp of oil in this recipe since I think it would benefit from it. Don’t worry, these muffins are big-ish and don’t have frosting (duh! It’s a muffin) so…it’s definitely still less fattening which can only really mean one thing…CHOCOLATE FOR BREAKFAST!
Vicky’s Gluten-Free, Starbucks Worthy Choc Muffins
1 3/4cup GF flour blend
1/4 cup cocoa (I used dutch-processed)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp xantham gum
2/3 cup sugar
1/2 cup + 2 tbsp chocolate milk (normal/ dairy-free milk should be fine too)
1/2 cup + 2 tbsp canola oil
2 large eggs
1 cup 55% chocolate chips & white chocolate chips, mixed
1) Preheat oven to 170 degreesC, fan-forced. Lightly spray a non-stick muffin tin with veg-oil spray
2) In a large bowl, sift the flour, cocoa, baking soda, baking powder and xantham gum together. Give it a stir. Mix in sugar.
3) In a medium bowl, blend the milk and oil together until emulsified. Add in the eggs and give it a good mix.,
4) Add the wet ingredients into the dry. Mixture will be stiiicckkyyy but not so much that you can’t stir it properly. Then toss in the chocolate chips and mix.
5) Distribute the mixture evenly between the muffin cups (I wanted mine big, breakfast like so I only had 11 muffins)
6) Bake for 20-25 minutes, or until a skewer inserted comes out clean.
ADDITIONAL INFO: You may, so accidentally, pour in a little more choc chips (oops!)