Wednesday, June 15, 2011
Gluten Free Chocolate Chocolate Chip Breakfast Muffins
These Muffins are great for breakfast, brunch, dessert, or anytime you are craving some chocolate muffin goodness.
I didn't use any Xanthan gum or guar gum and these held together great with a little moist crumb. not too dense and not too light or airy. I did use milk, which could be substituted with your favorite milk substitute. I also used one egg, which you can simply substitute 1 tablespoon of flaxseed meal and 3 tablespoons of hot water without changing the texture or height of the rise very much at all.
Give these a try, they were so delicious I gobbled down 3 of them (for quality control purposes) as soon as they were cool enough to taste test. Don't judge! =]
This recipe is simple to do and makes 24 muffins.
6 ounce (170g) semi-sweet chocolate chips/chunks (your choice)
3/4 cup brown rice flour
3/4 cup sweet rice flour
1/2 cup potato starch (not potato flour)
1/2 cup tapioca flour
1/4 cup cornstarch
1/4 cup gluten free oat flour
1/2 cup cocoa powder
1 and 1/2 cup brown sugar
1 and 1/2 cup 2% milk
3/4 cup extra virgin olive oil
1 large egg
1 and 1/2 tablespoon baking powder
1 tablespoon flaxseed meal
3 tablespoons hot water
1 teaspoon pure vanilla extract (check for gluten free)
Preheat the oven to 350 degrees and line your cupcake pans with baking cups.
Begin by mixing the flaxseed meal with the hot water and set this aside to get "goopy".
Next mix all of the flours together in a large bowl. Whisk together thoroughly.
Once thoroughly whisked together add the cocoa powder and the brown sugar to the bowl. Whisk these into the flours with a pouncing motion to break up the brown sugar and disperse it evenly.
Once the sugar and cocoa is mixed into the flour, add the semisweet chocolate chips/chunks. Blend these together well.
Now getting back to the liquid. The flaxseed meal slurry should be about the right consistency by now so add the egg to the bowl and whisk thoroughly.
In a separate, larger bowl, whisk the milk and the olive oil and the vanilla together thoroughly.
Mix the egg/flaxseed meal mixture into the milk/olive oil mixture and whisk thoroughly. Make a well in the dry ingredients and pour in the wet ingredients.
Stir together slowly but completely, just until all the dry ingredients are moistened but not enough to remove all the lumps. The mixture will begin to bubble slightly. This is supposed to happen. Notice the bubbles in the picture below.
Using a 1/4 cup measuring scoop and a spatula to clean off the drips, fill each muffin cup with 1/4 cup of batter. Be conscious of the number or amount of chocolate chips going into each scoop to try to keep them evenly dispersed throughout all the muffins.
Bake for 20 minutes @ 350 degrees. Remove and test with a toothpick. If the toothpick comes out clean, they are done.
Remove from the pan and cool on a wire rack.
Serve and try not to eat them all at once as I almost did. I stored them on the kitchen counter in an Anchor Hocking Jar. It works perfectly to keep them fresh for a few days. They won't last any longer than that.