Dairy Free Chocolate Chip Muffins

I must give credit to the original creator of this recipe here. She has some really wonderful recipes on her site. I made these muffins a little bit differently than she did, but they turned out just as delicious as hers sounded! These are dairy free but they do contain butter (I can have butter because it is the milk fat which contains no milk sugar so it doesn’t have any lactose in it). If you can’t have any butter, simply use a dairy free butter. I would also like to add, these don’t look as cute as hers because I didn’t have any muffin tins. But, they still turned out great! Oh and she uses orange juice but all I had was orange mango peach 😉 You can also use any fruit as well as the chocolate chips or instead of the chocolate chips. I think next time I make these, I’m going to use peaches.

1/2 c. butter

1 1/2 c. sugar

1 tsp. salt

2 eggs

2 c. flour

2 tsp. baking powder

1 c. chocolate chips (dairy free)

1/2 c. coconut milk

1 tbsp. vanilla extract

1 1/2 tbsp. orange juice

Preheat oven to 375. Fill your muffin tins with liners (you can just spray with Pam if you don’t have liners). Mix butter, sugar, and salt and beat in eggs. Mix the baking powder and the flour in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix well. Add the coconut milk, vanilla, and orange juice and mix. Lastly, stir in the chocolate chips. Bake for 25 minutes.

When they finished baking, I sprinkled some sugar on top of them for added texture and flavor.

I MUST add, this is the best recipe for licking the bowl. I don’t normally care for muffin mix in the bowl, but this stuff is really sweet. Dare I say it tastes better than cookie dough?

Enjoy!

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Honey, Lemon, & Garlic Chicken Pasta

I honestly threw this together for dinner tonight as I am low on groceries (hence my earlier post about tuna salad on a hotdog bun). I promise, my husband and I are going grocery shopping tomorrow! Anyhow, this dish is delicious and was a big hit with my hubby! It’s a relatively light meal, (I’m not talking about carbs or fat, I mean it’s not overwhelming with flavor) but it will fill you up! Lastly, this recipe is mostly about your desire of taste and eyeballing, I’ll write it how I made it but you can of course alter it to your liking.

1 box of thin or angel hair pasta

6 chicken breast tenders

olive oil

2 lemons

3 cloves of garlic

honey

chicken seasoning

1 tbsp parsley

salt & pepper

First start with the chicken. Preheat your oven to 375. Lay a sheet of parchment paper on a cookie sheet and place the chicken on it. Coat the chicken with a generous drizzle of olive oil, then sprinkle the chicken with the chicken salt, salt, and pepper. Flip the chicken over and repeat. Slice a lemon and place the slices on the chicken. Mince one clove of garlic and spread it over each piece of chicken and bake for 15 minutes.

While the chicken is baking, boil a pot of salted water (I like to add a little drizzle of olive oil to the water while it boils). Once the water has come to a boil, cook the pasta until al dente.

Once the chicken has baked for 15 minutes, remove the lemon slices and flip the chicken. Drizzle some honey over the top of each piece of chicken and squeeze the lemon juice (from half of the second lemon) over each piece of chicken. Bake for an additional 10 minutes.

Drain the pasta. While the pasta is draining, pour the olive oil into a large pan (just enough to fill the bottom of the pan). Heat the olive oil over medium-high heat. Chop the other two garlic cloves and toss them into the olive oil when it has heated up. Quickly add the pasta, and the other half of the second lemon, to the pan. Cook the pasta in the pan for about two minutes (just until the garlic is cooked). Be sure to stir the pasta constantly while cooking (this part is very important, as it is easy to burn pasta and garlic). Once the garlic is cooked, toss the pasta into a large bowl.

By this time, the chicken should be done cooking. Remove from the oven and transfer to a cutting board. Slice the chicken into bite-sized pieces and add to pasta. Add the parsley and enough salt and pepper to flavor the pasta. Stir the whole mixture together and yummy, it’s ready!

Enjoy 🙂