It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Small-batch Chocolate Chip Muffins

Small-batch Chocolate Chip Muffins
These Small-batch Chocolate Chip Muffins are incredibly soft and moist and packed full of chocolate chips.
I went a little muffin crazy this summer and have posted a bunch of small-batch muffin recipes over the last couple of months. There were Small-batch Chocolate Chocolate Chip Muffins,Small-batch Orange Muffins, and Small-batch Blueberry Muffins. And today, I have some Small-batch Chocolate Chip Muffins for you. This is the last muffin recipe I have on the calendar for now, but if there’s something you’d like to see, shoot me an email. I always love hearing from you!
I’m pretty pleased to be ending my current muffin run with these little beauties because there is absolutely nothing better than the excuse to eat chocolate for breakfast.
These small-batch chocolate chip muffins are positively packed full of chocolate chips, and I added espresso powder to the batter, so they have just a hint of coffee flavor to them, which gives the chocolate a nice little boost. (If you don’t like coffee, don’t worry, you can omit the espresso).
This base is the same as my Blueberry Muffins, so like those muffins, these are incredibly soft and moist. Eating one for breakfast with a cup of coffee makes even the busiest morning feel just a little bit indulgent and special.
This small-batch muffin recipe will make four muffins, and while muffins are usually best on the first day, these are so moist that if you make them in the afternoon, they’re still going to taste amazing the next morning, and if you pop it in the microwave for about 15 seconds before eating, so the chocolate is all gooey and melty, even better.
Have you made any muffins this summer? What’d you make?

Small-batch Chocolate Chip Muffins
These small-batch chocolate chip muffins are incredibly soft and moist and packed full of chocolate chips.

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 muffins
Calories 268 kcal
Author Tracy

  • 1/2 cup (60g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon espresso powder optional but extra delicious
  • 1/8 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 3 tablespoons vegetable oil
  • 1 large egg white
  • 3 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1/3 cup chocolate chips
  1. Preheat your oven to 375°F and line your muffin tin with 4 cupcake liners.
  2. In a small bowl, whisk together flour, baking powder, espresso powder, and salt. Set aside.
  3. In a medium bowl, combine sugar and oil, and whisk until well-combined. Add egg white, sour cream, and vanilla. Whisk until smooth. Stir in flour mixture until just combined and then fold in chocolate chips.
  4. Divide mixture between your prepared muffin tins. Bake for 17 to 21 minutes, until a toothpick inserted into the center of the muffins comes out with only a few dry crumbs and when gently pressed, the muffin top springs back.
  5. Cool for 5 minutes before transferring to a cooling rack to finish cooling.


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