Earnestly Making Muffins 2015!

Week 8, 9, & 10
I can make muffins in about forty-five minutes time now.
*fistpump* I am going to be so professional when the year is over. Fat too more than likely. Hah. Can't wait.

Week Seven.
"The End."

Happy Valentine's Day!

If you can even call it happy.

Today was the end of the beginning. And that means...


It was amazing. It is still amazing. 
But I miss them alllllll.

Muffins go on.
And so must I. 
At least it had a happy ending...errrr beginning. 

My youtube is desolate without it.
Not altogether true, there are some interesting things going on in the web series world, and more to come too. Much excitement.

Anyway, go marathon In Earnest, it's only like 5 and a half hours. Totally worth your time.
Then report back for more muffins!
Week Six.
Raspberry Streusel!

Week Five.
These are special muffins. 
You know why?
I'll show you!
These are muffins suggested by Algy and Cecily Moncrieff. 
You know why that is so special?
Of course you do.
How could you not know.

A bit about the Muffins, you can hear more fangirling later, I'm sure.
The recipe for these very special muffins is as follows!
1 and 3/4 cups of a gluten-free flour blend, 
(also known as: 
3/4 cup white rice flour,
3/4 cup brown rice flour,
1/4 cup cornstarch.)
1 1/2 teaspoons xanthan gum
some salt... like a half teaspoon
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons of Poppy Seeds, (or, I used Chia seeds.)
1 lemon's worth of zest 
6 tablespoons of butter, 
(more if you like eating the butter and sugar before you mix everything together. )
2/3 cup sugar 
2 large eggs
1 cup of milk, or buttermilk, or a mix of kefir and milk.
3-ish tablespoons of lemon juice
1 teaspoon vanilla extract.

So! Step one: preheat your oven.
Step two. mix all the dry ingredients together in a medium sized bowl. That'd be flour, xanthan gum, salt, baking soda, poppy seeds, and lemon zest.  
Step three: in your mixing bowl cream dat butter and sugar baby! Oh yes, the yummy part. 
Then add the eggs
Step four: mix in your dry ingredients  and the milk and the lemon and vanilla!
It is so ridiculously delicious in batter form. 

Meanwhile, whilst you are waiting for the oven to heat up, draw some things in the mess you made. 

 Step Five: Pour the batter into the muffin pan/tin thing and sprinkle blueberries all over them! or, you can put them in them! or you don't have to have them at all! put the muffins in the oven for about 20 minutes!
Let them cool a bit if you're patient! and then Eheh, EAT THEM!

~Jess The HMMHHH

Week Four
Since that last post. "Welcome back to Earnestly Making Muffins!" I have made a double batch of muffins.
Last week's were a combination of all those we have seen before.
plus Cherry Chocolate and White chocolate lemon raspberry.

I basically made up the recipes as I went. I had the basics and went beserk. Heh heh. It worked! They were absolutely amazing! :D

Week Two & Week Three 

Welcome back to Earnestly Making Muffins! Today we will be bringing you a sort of muffin that one dreams about.

It just about doesn't get any better than these. The best muffin i've ever had/made!
Slightly high-maintenance, but totally worth it!

I got the recipe from this site: Beyond Frosting
They're totally amazing, and irresistible.
*just barely resists the urge to run and grab one*
Anyway, until next week!

~Jess the MMHHH!

Week Two

Okay, as you know, my resolution is to make muffins every weekend for the entire year.
I made the first round yesterday.
Cranberry and Chocolate Chips!
Gluten-free too. :D

The recipe was extraordinarily simple, the batter (i suppose that's what you'd call it) was interesting. 
It was more the texture of cookie dough than muffins, meaning you could roll them in your hands and then put them in the baking cups. It was interesting. 

They are delious! I ate three this morning.

Follow my recipe board on pinterest, it's not all muffins, but mostly muffins!

Stay tuned for more muffins!


My new year's Resolution is what I call 
Muffin Weekly
No it is not a news paper.
I shall be making yummy gluten free things once a week and posting pictures of them on here my pinterest and, who knows! 


You are most welcome to comment, indeed, i wish you would.
Comment. Now....