Today, I’m partnering with HP to celebrate their new HP x360. We’re going to #bendtherules by creating 4 different muffins out of one recipe (and it’s gluten free!). Who wants one muffin flavor when you can have 4? 🙂
HP is on the road with Meghan Trainor for her “That Bass Tour” to create a fan-generated documentary using the HP x360 – you can follow along with all the behind-the-scenes footage here!
To help spread the word, HP sent me an HP x360 to try out, and guys, it is awesome! It’s a laptop, but it bends the rules allowing you to use it in 4 different modes: laptop, tablet, tent, or stand. It’s lightweight, and it’s also a touch screen, which is always a win in my book. I’ve been having a lot of fun finding out which modes work best for what I usually do. Here are my two favorites:
First, the tent. It’s perfect to prop up on the counter while I’m baking so I have the recipe right in front of me from my favorite blogs. I like that the keyboard is facing away from me so I won’t get any crumbs in the keys!
My other favorite mode is the tablet. The screen is SO much bigger than your standard tablet – 13.3 inches – so you feel like you’re reading a magazine. This has been so helpful for reading different research studies and articles for my current hospital pharmacy rotation. All I need is a blanket and a fluffy kitty, and I’m nice and cozy.
The laptop, obviously, is great for any other sort of work you need to do, like writing this blog post, for example, and the stand is excellent for watching movies or TV shows in bed! I love how sharp the screen is – perfect for drooling over food photography! 😉 Which mode do you like the best?
Now, our gluten free muffin recipe. I haven’t made any gluten free recipes for a while, so I figured it was definitely time to do so again! Starting out with a good base recipe from almond and coconut flours, we then can have fun with different add-ins and flavors. The 4 I decided on are cinnamon pecan, chocolate cherry, blueberry lemon, and classic chocolate chip. I think my favorite is the chocolate cherry – love having bites of the tart cherries along with melty chocolate chips!
When you make this recipe, you can either divide it by 4 and create 4 different flavors (which is what I did), or you can go with just one flavor! What flavors would you choose to #bendtherules?
- 2 cups almond meal (or flour)
- 6 Tbsp coconut flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 4 eggs
- 1/4 cup maple syrup
- 1/2 tsp liquid stevia (or another 1/2 cup maple syrup)
- 1/2 cup plain Greek yogurt
- 2 tsp vanilla extract
- 1/2 cup milk (I used almond milk)
- 2/3 cup cocoa powder (in place of 2/3 cup of the almond meal, meaning you will use 1 1/3 cups almond meal instead of 2 cups)
- 1 cup dried cherries, chopped
- 1 cup chocolate chips
- 1/2 tsp nutmeg
- 2 cups blueberries
- zest of 1 lemon
- 1/2 tsp cinnamon
- 1 cup pecans, chopped
- 1 1/2 tsp cinnamon
- 1/4 cup molasses (in place of 1/4 cup maple syrup)
- 1 1/2 cups chocolate chips
- 1/2 tsp nutmeg
Preheat the oven to 350ºF, and line a muffin tin with liners.
In a large bowl, stir the almond meal, coconut flour, salt, baking powder, baking soda, and any spices (depending on flavor) together. Add the eggs, maple syrup, liquid stevia, plain yogurt, vanilla, and milk, stirring until just incorporated. Gently fold in any add-ins.
Scoop about 1/3 cup of batter into each muffin tin, and bake at 350ºF for 20-25 minutes, until a toothpick comes out clean.
Allow to cool slightly before removing to a wire rack to cool. You may freeze these muffins, tightly wrapped, for up to 2 months.
To create 3 muffins of each flavor (4 flavors total), divide all ingredients by 4, and mix each mini recipe in a separate bowl.
Disclaimer: I was compensated for this post in partnership with HP. As always, all opinions are my own.