Gluten Free Chocolate Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon nutmeg
- 1 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 1 cup sorghum flour
- 1/2 cup organic quinoa flour
- 1/4 cup gf millet flour
- 1/4 cup potato starch (not potato flour)
- 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 war
- 1/4 teaspoon lemon juice or light tasting rice vinegar
- Carbohydrate 18.926540003957 g
- Cholesterol 248.924999990059 mg
- Fat 150.482760156772 g
- Fiber 7.36680016473483 g
- Protein 9.297739997143 g
- Saturated Fat 68.4506900222797 g
- Serving Size 1 1 Recipe (316g)
- Sodium 1950.8959997479 mg
- Sugar 11.5597398392222 g
- Trans Fat 8.17007500426104 g
- Calories 1395 calories
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.
