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Gluten Free Mini Cacao Muffins

By: Adele of Vegie Head (www.vegiehead.com)
This image courtesy of vegiehead.com

Mix up your baking routine and whip up a batch of these Gluten Free Mini Cacao Muffins from Adele of Vegie Head (www.vegiehead.com). Instead of regular wheat flour, this chocolate muffin recipe uses acombination of buckwheat and rice flours. Now you can add chocolate muffins to your gluten free foods list!

Notes

This recipe comes courtesy of Adele of Vegie Head (www.vegiehead.com)


For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page

Makes24 mini muffins, or 12 regular muffins

Ingredients

  • 1 cup buckwheat flour
  • 1/2 cup rice flour
  • 1/2 cup raw cacao
  • 3/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 cup water
  • 1/4 cup canola oil
  • 1 teaspoon vanilla paste

Instructions

  1. Pre-heat oven to 180 degrees C (about 355 degrees F). Lightly spray a non-stick muffin tray, put aside.
     
  2. In a large bowl, combine flours, cacao, sugar and baking powder.
     
  3. Whisk the water, oil and vanilla paste, and add to the dry ingredients.
     
  4. Stir well to combine, and when it becomes smooth and glossy, drop a tablespoon into each cup.
     
  5. Bake for 15 minutes, then check with a skewer- if it comes out clean it is ready. Do not over cook these, you want them to be moist! If using large muffin cups, bake for 20 to 25 minutes.
     
  6. Dust with icing sugar and serve with fresh strawberries.

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