Intense Dark Chocolate Muffins, gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1.5 cup Rice flour, white 8 tbsp Coconut Flour, Bob's Red Mill (by LIVESIMPLY1) .75 cup Cocoa, dry powder, unsweetened 50 gram CHOCOLATE bar - dark 70% cocoa Moser-Roth 2 medium Egg, fresh, whole, raw .25 cup Butter, salted .25 cup Canola Oil .25 cup, chopped Walnuts 1.5 tsp Baking Powder .5 tsp Baking Soda .5 tsp Salt .75 cup Granulated Sugar 1.25 cup Buttermilk, lowfat .25 cup (8 fl oz) Water, tap 1 tsp Vanilla Extract
I use cup for cup gluten free flour (not plain rice flour)
Chop chocolate bar into chunks
Mix dry ingredients, make well in center of dry ingr, mix wet ingredients (except the water), pour into well, and mix until combined, add choc chunks and walnuts, stir gently, add 1/8- 1/4 cup water as needed to make a muffin batter consistency.
Put in muffin tins ( I prefer silicone muffin liners for nonstick)
Bake at 350 for 12-15 mins
Serving Size: makes 18 medium sized muffins
Number of Servings: 18
Recipe submitted by SparkPeople user SUNNYCHARLOTTE.
Chop chocolate bar into chunks
Mix dry ingredients, make well in center of dry ingr, mix wet ingredients (except the water), pour into well, and mix until combined, add choc chunks and walnuts, stir gently, add 1/8- 1/4 cup water as needed to make a muffin batter consistency.
Put in muffin tins ( I prefer silicone muffin liners for nonstick)
Bake at 350 for 12-15 mins
Serving Size: makes 18 medium sized muffins
Number of Servings: 18
Recipe submitted by SparkPeople user SUNNYCHARLOTTE.
Nutritional Info Amount Per Serving
- Calories: 193.7
- Total Fat: 9.6 g
- Cholesterol: 25.8 mg
- Sodium: 184.6 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 3.2 g
- Protein: 3.7 g
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