Monday, June 27, 2016

Chocolate Cherry Muffins (Gluten-Free, Vegan, and Sugar-Free)

I've nothing witty to say about this recipe. It's good. Make it. Eat it. Enjoy.

Chocolate Cherry Muffins

Prep time: 10  minutes
Cook time: 25 minutes
Yield: 12 muffins

1 Tbl flax meal
3 Tbl water
2 cups gluten-free all purpose flour
1/4 cup cocoa powder
2 tsps baking soda
2 tsps baking powder
1/2 tsp salt
1/2 tsp xanthan gum (if your mix does not have xanthan gum, increase to 1 tsp)
2/3 cup milk of choice (I used rice milk)
1/2 cup agave nectar
2/3 cup canola oil
1/2 tsp liquid stevia
1 Tbl vanilla extract
1 cup tart cherries, fresh or frozen

Combine the flax meal and water in a small bowl. Let sit for five minutes.
Preheat oven to 325 F. Line a muffin tin with paper liners.
Whisk dry ingredients in a large bowl. Whisk together wet ingredients (including flax mixture) in a medium bowl. Form a well in the dry ingredients and pour in the wet. Stir well, then fold in cherries. Scoop 1/3 cup batter into each muffin cup. Bake 25 minutes or until a toothpick comes out clean. Let the muffins sit in the pan for 10-15 minutes before removing to a cooling rack.

I find it helpful to use the same cup in measuring the oil and agave, so the oil comes out quicker (assuming you have a one-cup measuring cup with 2/3 and 1/2 markings).
If you've had problems with your cocoa powder clumping, push it through a strainer. It comes out beautifully fine.
This recipe is loosely adapted from this one:

Bon appetit!
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1 comment:

  1. I need these, I'm going wheat and dairy free in a week and I am not prepared.


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