Wednesday, December 28, 2011

Chocolate Muffins - gluten free

Even if you can eat gluten don't let this recipe scare you away!  Its yummy and easy!  I found it on Karina's site, please click here to see recipe in its original format!  Please take some time on her site, its wonderful!

Preheat the oven to 375 degrees F. Line a twelve muffin tin with paper liners.

Combine the dry ingredients in a mixing bowl:

1 cup sorghum flour
1/4 cup millet flour
1/4 cup potato starch (not potato flour)
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xanthan gum
1/2 teaspoon nutmeg

Add in and beat:

1 cup organic light brown sugar
1/4 cup light olive oil
3/4 cup to 1 cup rice milk- start with less
1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*
1/4 teaspoon lemon juice or light tasting rice vinegar

Mix until the batter is smooth- it will be slightly sticky. If it climbs the beaters use a figure eight motion to control the batter better.

If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.

Stir in:

1/2 cup chopped pecans or walnuts (omit for nut-free)
Heaping 1/2 cup of vegan chocolate chips

Spoon the batter into twelve lined muffin cups. Swirl and smooth the tops with a wet finger if you need to. Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.

Bake in the center of a hot oven until domed and firm. About 20 minutes. Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).

Fabulous, fabulous, fabulous warm from the oven, when the chocolate chips are melty. When cooled, I recommend wrapping each muffin in foil and freezing in a freezer bag for optimum freshness. Thaw to room temperature.

Cook time: 20 min

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