Wake Up with Gluten-Free Chocolate Muffins

Rise and Shine, Campers.

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.

Especially with thirty-seven more days of Winter.

Right?

Karina's Gluten-Free Wheat-Free Chocolate Muffin Recipe

Recipe posted February 2010.

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 cup sorghum flour (or rice/brown rice flour)

1/2 cup organic quinoa flour (or GF oat flour) 

1/2 cup potato starch (not potato flour) or cassava 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 cinnamon 

1/4 teaspoon nutmeg 

1 cup organic light brown sugar 

1/4 cup coconut oil or 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* or see below

1/4 teaspoon lemon juice or 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.

Recipe Source: glutenfreegoddess.blogspot.com

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