With these muffins, I’m trying to stretch out for as long as I can the Easter theme of chocolate!
As I continue to trial the use of alternative flours in my recipes, I am learning that one size doesn’t fit all. I discovered some time back that a combination of part brown rice flour and part white rice flour seemed to work well, and it is the combination I use for my other muffin recipes. I tried the same formula for these chocolate muffins and couldn’t get them to turn out satisfactorily. Once I abandoned the white rice flour and used solely brown rice flour, I obtained the desired texture and structure.
Despite my best efforts to get 12 standard size muffins out of one batch, I usually only end up with 10! The muffins are soft and moist, and to make them truly decadent, some sour cream on the side makes them extra nice!
Ingredients:
- ⅔ cup brown rice flour
- ¾ teaspoon Xantham gum
- ¼ cup cocoa
- 3 teaspoons baking powder
- ⅓ cup sugar
- ¼ teaspoon salt
- 1 cup milk (I use Oat or Rice Milk but the same amount of dairy milk can be used)
- 1 egg
- 4 tablespoons oil
Method:
In a bowl, combine the the dry ingredients.
Lightly whisk together the egg, milk and oil, and stir lightly into the flour mixture.
Spoon or pour the mixture into either 10 medium size muffin cups or 20 mini size muffin cups. Set aside to stand while the oven heats.
Heat the oven to 190° C. Cook the muffins in the heated oven for 20 minutes. Test with a skewer before removing from the oven.
