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Tuesday, February 15, 2011

Gluten-Free Chocolate Muffins Recipe

Gluten free chocolate muffins that are vegan and dairy free
Sexy delicious gluten-free vegan chocolate muffins.


Today's post is short and sweet and all about muffins. Not just any old muffins, either. Gluten-free chocolate muffins. Because as any gluten-free goddess knows, chocolate makes breakfast better.


Chocolate muffins that are vegan and gluten free
Gluten-free chocolate muffins for breakfast or tea time.


GFG Chocolate Muffins Recipe

I happen to love the taste of quinoa flour. It complements chocolate perfectly. But if you're not a fan of quinoa flour's taste, substitute your own higher protein flour. Buckwheat, almond, or brown rice flour should work.

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

Ingredients:
1/2 cup organic quinoa flour
1 cup sorghum flour
1/4 cup GF 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
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

Instructions:
Whisk the dry ingredients in a bowl. Add the wet ingredients. 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, but springy. About 17-20 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

Yield: One dozen muffins

*Or use two large free-range organic eggs and omit the vinegar.

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Recipe Source: glutenfreegoddess.blogspot.com

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Karina

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