One good thing about muffins is that they are heavier than cupcakes, and you don’t have to own a powerful mixer to make them. Adding a high ratio of healthy gluten free flour containing more protein than white flour, makes them healthier. Adding a bit of coffee or espresso to a chocolate muffin recipe creates the best little gluten free mocha muffins you can image. Plus, they get you started in the morning. Enjoy!
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Gluten Free Mocha Muffins
51
Yield: Makes appx. 12 muffins
If you wish to whip up some gluten free chocolate muffins for the morning without a mixer, this is the recipe for you. A little coffee provides you with a little morning kick, as well!
Ingredients:
2 large eggs
1/2 cup + 2 Tablespoons neutral-flavored cooking oil
1/4 cup gluten free Dutch processed cocoa: Rodelle (or unsweetened cocoa powder: Hershey's or Ghirardelli)
1 cup light brown sugar
1/4 teaspoon salt
1/2 cup chopped nuts (walnuts, pecans, macadamia) (optional)
1 cup chocolate chips: (milk, semisweet, or dark)
Instructions:
Preheat oven to 375ºF. Line a 12-cup muffin pan with paper liners, or butter or spray with a gluten free cooking spray.
In a large bowl whisk together eggs, oil, buttermilk, coffee/espresso, and vanilla .
In a separate large bowl, whisk together the cake flour blend, sorghum flour, cocoa powder, brown sugar, and salt.
Add the wet ingredients into the dry mixture and stir using a silicone/rubber spatula, just until moist. (Over-mixing anything containing egg makes baked goods tough.)
Fold in the chopped nuts and chocolate chips.
Evenly distribute the batter between the muffin cups. Place on the center shelf of the oven. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 - 23 minutes. Transfer pan to a wire rack to cool. Remove muffins from pan and allow to cool on rack completely. Freeze leftovers.