I don’t know about you guys but I have been killin’ the healthy eating game in 2017. (I have a trip to Hawaii in March that I need to prepare for :)) Sure, it’s only 3 weeks in but I’ll take the victory! So, with that said, TIME TO TREAT MYSELF! I decided to make something that would be fast where I also wouldn’t have a lot of leftovers - Don’t want to derail all of the hard work I’ve been putting in.
Answer - MUFFINS. I researched a LOT of gluten-free muffin recipes and some of them looked pretty decent. Here’s the thing - most of the recipes I found were “healthy muffins”. Now, I think that’s a great idea BUT I’m looking to have a little cheat meal and I want a chocolatey, delicious baked good. No “applesauce for oil” substitutions or “low-sugar” options are going to do.
I have been reading Cooks Illustrated, The Science of Good Cooking - shoutout to my Ma for the WONDERFUL Christmas gift. It’s an AMAZING book that’s helped me to become more knowledgeable on purpose of ingredients. The recipe listed below has more chocolate than the standard “Double Chocolate Muffin” recipes but that’s how I like it! Also, I experimented with the amounts and method of adding eggs and it truly makes a difference. Check out the final recipe below and let me know what you think - Bon appetit!
Gluten-Free Double Chocolate Muffins
Yield: 12 muffins
¾ cup sugar
¾ cup gluten-free all-purpose flour
½ cup + 2 Tablespoons unsweetened cocoa powder
1 ¼ teaspoons baking powder
½ teaspoons salt
½ teaspoons xanthan gum
⅓ cup oil
¾ cup unsweetened almond milk (may substitute regular milk)
1 teaspoon vanilla
2 egg whites + 1 whole egg, whisked
½ cup semi-sweet chocolate chips
Preheat oven to 400 degrees and lightly grease or spray a standard muffin tin. (You may use liners in which case you wouldn’t need to grease!)
Combine sugar, flour, cocoa powder, salt, and xanthan gum in mixing bowl and set aside.
In another bowl, combine oil, almond milk, and vanilla. Whisk together.
Pour wet ingredients into dry ingredients and stir until just moistened (make sure not to overmix!)
Fold in whisked eggs and chocolate chips into batter - once again do this until batter is just moistened.
Fill muffin cups until they are ¾ full and bake for 17-22 minutes. Take muffins out and leave in the pan for 5 minutes until flipping them upside down on a clean towel.