Gluten-Free Chocolate Chip Muffins

Gluten-Free Chocolate Chip Muffins

This one is my first gluten-free Muffin Sunday. Not only have I completely ignored the
occasionfor a billion Sundays in a row, but also, when I finally felt inspired
to produce some muffin goodness, American airport security tried really hard to
wreck the party. The story goes like this. I go on my daily mad shopping spree
to Whole Foods Market in New York. I run to the flour section (<3). I lay my
eyes on this pack of coconut flour. Pack of coconut flour goes in my suitcase
when I fly back to London. Pack of coconut flour looks dangerously similar to
pack of cocaine. Airport security get dangerously suspicious. Airport security
open my suitcase. I collect an unlocked suitcase and fear for the safety of
pack of coconut flour. Pack of coconut flour is actually fine and I can bake
coconut flour muffins for Muffin Sunday.

So this overwhelmingly exciting story is to
say that we should all be very grateful for this Muffin Sunday. And that you
should just get coconut flour off the internet if you want to coconut-flour-muffin
your life away. But all is well that ends well and I will now enjoy my muffins
that almost never happened and they’re the best and you should too.

with coconut flour

2 teaspoons egg-replacement powder

100ml (6 tablespoons) water
220g (1 cup + 2 tablespoons) soya yoghurt or other non-dairy yoghurt

120ml (1/2 cup) soya milk or other non-dairy

1 teaspoons vanilla extract

50g (1/2 cup) coconut flour

2 tablespoons cornflour

50g (1/4 cup) sugar
2 tablespoons chia seeds

2 teaspoons GF baking powder

75g (1/2 cup) dark chocolate chips

Preheat the oven to 180°C/350°F and line
two muffin tins with muffin cases. In a big bowl, whisk together
yoghurt, milk and vanilla extract until smooth. In a
separate bowl, mix coconut flour, cornflour, sugar, chia seeds and baking powder.
Add the dry ingredients to the wet, pour in the egg-replacement mixture and mix well
until combined. Fold in the chocolate chips and mix until just incorporated.
Spoon the batter evenly into each of the muffin cases, sprinkle some more chocolate chips on top if you like then place in the oven and
bake for 25 minutes or until a skewer inserted into the centre of the
muffins comes out clean. Leave the muffins in their tins on a cooling rack for about 5 minutes before taking them out to cool completely, then devour.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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