Three words. Cherry. Chocolate. Cupcakes. No, wait, there’s one more. Coffee. Linda of The Gluten-Free Homemaker says that the coffee adds “a kick to the chocolate without adding coffee flavor” to her Cherry Chocolate Cupcakes. (Note: She also offer a coffee-free alternative.)
George (Civilized Caveman Cooking Creations) originally created his lemon poppy seed mixture as the base for cake pops. Then he figured out you could just “mix, bake, and eat” without coating and freezing, so he turned the mixture into Lemon Poppy Seed Muffins. He calls them his lazy version. He added that these gluten-free, grain-free, dairy-free, refined sugar-free, and paleo treats were so good that he might resolve to eat one every day for the entire year because they make him so happy.
Chilly mornings are always made better by the comfort of warm baked goods. And banana muffins most definitely fit that bill. Sarah of Celiac in the City adds chai spices—cardamom, cinnamon, ginger, and allspice—to her banana nut muffins. The results, Chai Banana Nut Muffins (or Chai Banana Nut Mini Loaves if you prefer, which Sarah made for her blogiversary), are sure to please. Bonus … Sarah says this recipe is just as good if you need to leave out the nuts.