Chocolate Delight Muffins

Hey everyone!

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.

So shiny!

Gluten Free Zucchini & Tomato Muffin (UPDATED)

Hey everyone!

We got a new Gluten Free muffin recipe. This time, this one is leaning towards the savory side. It took a second try to finally get the spices right, but I am content with the end result. I have to admit that I don't really make savory things. That's more of my partners expertise, that's why it took me a little longer to feel comfortable with it and feel confident enough to share it.

I hope everyone enjoys it.

Zucchini & Tomato Gluten Free Muffin      

 Yields: About 14 muffins   Temp: 350 degree F

Ingredients:
- 1/2 Cup Vegetable Oil
- 8 oz of sour cream/ plain Greek yogurt (UPDATED)
- 2 Eggs
- 2 Cups rice flour
- 1 Cup Zucchini, shredded
- 1/2 Cup tomato, seeded, small dice (UPDATED)
- 2 tsp baking soda
- 3 Tbsp tomato paste (UPDATED)
- 1/4 tsp salt
- 2 tsp lemon pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 Juice of one whole lemon (UPDATED)

Instructions:
1. Preheat oven.
2. Prepare muffin pan with liners and spray the liner with cooking spray to avoid sticking.
3. Combine all your dries together.
4. Combine all your wets together.
5. Combine the wets into dry, and beat until smooth.
6. Add your zucchini and tomatoes and combine until well incorporated.
7. Scoop batter into muffin tin and bake for 20 minutes or until tooth pick comes out clean.

Pares well with soups, chowders, and its a great vessel for soft cheeses.
Now, we actually had these this morning, toasted and with Chipotle cream cheese smeared on it. It was very yummy!

Thank you for reading. Don't forget to comment and share.

Also! If you changed anything about the recipe or have any suggestions please share with us. We love to hear feedback.

Buen Probecho!

UPDATE: This recipe will yield moister, and tastier muffins, less grainier texture.  Perfect for any time of the day or use as a side for a savory dish.

veggies and tomato paste

Dry ingredients added

what the batter should like like when the wets are added

Two for one Gluten Free Muffin Recipe! UPDATE

Happy Cinco de Mayo everyone.

Today, we have some super yummy gluten free recipes. This is the first time I've actually made gluten free products and I believe they came out pretty good. Gluten is a protein composite found in wheat (including kamut and spelt), barley, rye and triticale. Some people can't digest gluten, some just want to be healthy, and some just want to try something new.

I was asked to make gluten free products for a client, and honestly I was a bit nervous and skeptical since I personally have tried gluten free products and they were not as enjoyable...(Worst brownie I ever had in my life blarg).

Also I am a classically trained baker which uses more traditional products (sugar, whole milk, all purpose flour, ect.). I was afraid since I have never worked with rice flour before, I thought I would get bad tasting pancake like disks of sadness. But to my surprised they came out pretty sweet for being a first timer.

This are pretty low in calories and have natural sweeteners without adding granulated sugars.

First recipe: Spiced Carrot Cake Muffin   Yields 12 Muffins

Ingredients:

- 1 Cup White rice flour
- 1 tsp baking soda
- 1/4 Cup vegetable oil
- 1 tsp vanilla extract
- 1/3 Cup of honey
 -1 Egg
- 1/4 Cup grated carrot
- 1 Cup unsweetened  apple sauce
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground clove

Procedure: (So simple) Preheat oven at 350 degree F

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 and place 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 15 minuets or till you the center is not jiggly.

Sorry for the lack of picture. I was so nervous that I forgot to take some.

Honestly this is one of the best "Carrot Cake" I've ever tasted. I think the clove is what gives the flavor that extra dimension.

Recipe # 2: Super! Lemon Muffins Yields 12 muffins (Updated)

Ingredients:

- 2 Cup White rice flour
- 2 tsp baking soda
- 1/2Cup vegetable oil
- 2 tsp vanilla extract
- 2/3 Cup of honey
 -2 Egg
- 10 oz High quality Greek yogurt  lemon flavor
- 2 whole lemon zest (About a tsp)
- 3 Tbsp of fresh lemon juice
-1 tsp lemon extract

Procedure: Preheat oven at 350 degree F

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 and place 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 15 minuets or till you the center is not jiggly.

Updated version. We changed it because the other ones didn't rise as much. This came out more flavorful, moister, pealed off the wrapper better. The flavor was to die for. Perfect amount of sweetness.

This is from the first time we made them

Batter from first time

Updated Muffin

It was such a light natural lemony flavor that it did not over power your pallet. Light, moist, and a sponge cake like texture. Over all it was pretty good.

Tips: Might want to spray cupcake liners with a little bit of cooking spray. Since the rice flour is sticky, it sticks to the cupcake liner. Hope you enjoy and please if you try it and change a few things, share with us.

Gluten Free is not so bad after all.

Update: Before unfortunately because we couldn't find  the yogurt we wanted we used a lower quality, fat free yogurt that gave it that fake sugar flavor. Now they did come out amazing.

Please enjoy!!