I am increasingly trying my hand to recipes that are gluten free. However, the term gluten free seems to be a real turn-off. Often, I won’t even include it in the title of recipes on my blog, as I think just seeing that it is GF makes people switch off immediately. And that’s a shame!
Admittedly, baking without gluten is sometimes tricky, often frustrating (someone PLEASE send me a fool-proof recipe for gluten free bread), and most definitely a case of trial and error. However, what it isn’t, is tasteless, boring or a second-rate adaptation of something else. Like these fudgy muffins, for example. Look gross to you? No, me neither. And they didn’t taste horrible either – they were good. Really good.
The measurements below made nine fairly large muffins. I used silicon moulds as I find that when baking with less fat, the cakes stick on paper cases.
- 1 egg
- 45g brown sugar
- 1 teaspoon vegetable oil
- 3/4 cup plain Greek yoghurt
- 50ml brewed coffee (cold)
- 1 teaspoon vanilla sugar
- 110g oat flour
- 1 tablespoon rice flour
- 20g cocoa
- Pinch salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 20g good quality chocolate (chopped)
~ Pre-heat the oven to 175°C. Prepare a muffin tin with cases or by greasing.
~ In a bowl, beat the egg and sugar together. Then add the oil, coffee and yoghurt and beat well until smooth.
~ In a separate bowl, mix the vanilla sugar, oat flour, rice flour, cocoa, salt, baking powder, baking soda and cinnamon.
~ Add the dry ingredients to the wet and stir well until smooth and combined. Pour into the prepared muffin tin and sprinkle with chopped chocolate.
~ Bake for around 20-25 minutes, until the tops bounce back a little. Place on a wire rack to cool. Enjoy!
This recipe first appeared on The Culinary Jumble.