Diving in head first into my not so experience world of gluten free baking. My client was really craving chocolate and it had to be gluten free and sugar free. This task was difficult since I am a big believer chocolate and sugar are BFFL's. We basically went with the base of the other muffins but with a few changes that we have posted here before and hoped that it would work out.
To my surprise, they came out really good. They were moist, fluffy, and risen nicely.
The recipe is simple, easy to put together, and you only need a hand mixer to make it. We hope you enjoy it specially if you're looking for a light on sugar chocolate treat.
Gluten Free Chocolate Muffin Yield: 15 muffins
Preheat: 350 degrees F
Ingredients:
-1 1/2 Cups rice flour
- 1/2 Cup cocoa powder
-2 Tsp baking powder
-1 egg
- 1 1/4 Cup of Chobani greek yogurt
- 2 Tsp Vanilla extract
-2/3 Cups Honey
- 3oz dark chocolate, roughly chopped (Optional)
Procedure:
1. Add all your dries together.
2. Add all your wets together.
3. Using a hand mixer or a whisk, mix dries into wet until batter is smooth.
4. Place cupcake liners in your standard 12 piece cupcake pan, spray the liner with cooking spray and add one large spoonful of the batter in to each cup. If there is extra batter left, try to spread it out as equally as possible.
5. Bake for 20 minuets or till you the center is not jiggly.
1. Add all your dries together.
2. Add all your wets together.
3. Using a hand mixer or a whisk, mix dries into wet until batter is smooth.
4. Place cupcake liners in your standard 12 piece cupcake pan, spray the liner with cooking spray and add one large spoonful of the batter in to each cup. If there is extra batter left, try to spread it out as equally as possible.
5. Bake for 20 minuets or till you the center is not jiggly.
Great post thanks a bunch!
ReplyDeleteThank you! Has your mom tried any of the recipes yet?
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