Tuesday, January 18, 2011

Gluten Free Brownie Muffins

I started to post the gluten free brownie muffins, but, I saw this incredible full moon outside. Remember to click on the photo to enlarge. Look up at the moon tonight and think about all of us together looking at the same bright, beautiful sky.Back to the original intent of this post, the gluten free muffins. It is really difficult to satisfy a chocolate craving when you have to avoid gluten and soy. I have found the most delicious way to solve this by making a very small batch of gluten free brownie muffins. Can you see how yummy this is? This recipe is easy and quick. You can make them with regular flour if gluten is not a problem for you. This recipe only makes 4 muffins.Start by preheating the oven to 350 degrees and place 4 liners in your muffin pan. I always fill the extra cups halfway with water for even baking.

Measure 1/4 cup of oil and 1/2 cup of sugar (I use a little less sugar)

Pour the sugar into the oil

Mix thoroughly (I used a fork)

Crack an egg into the same bowl or measuring cup

Mix well (I was still using a fork)

Add 1/2 tsp vanilla

to the same bowl or cup

Stir to combine

Measure 1/4 cup rice flour into a small bowl

Add 3 TBS baking cocoa powder

to the dry ingredients

Add 1/8 tsp of baking powder (eyeball 1/2 of a 1/4 tsp measure)

same amount of salt

Whisk the dry ingredients to combine.

Make sure there are no lumps of cocoa.

Pour wet ingredients into dry ingredients

Mix well.

Divide the batter evenly (I use a scoop measure)

into the 4 lined muffin cups

Bake at 350 degrees for 15 - 20 minutes (toothpick inserted will be almost clean)

Let them cool in the pan on a wire rack for about 5 minutes. Remove muffins from pan.

Enjoy these fabulous muffins.

Small Batch Gluten Free Brownie Muffin Recipe

1/4 cup oil
1/2 cup sugar
1 egg
1/2 tsp vanilla extract
1/4 cup rice flour
3 TBS baking cocoa powder, unsweetened
1/8 tsp baking powder
1/8 tsp salt
  1. Preheat oven to 350 degrees. Line 4 muffin cups with paper liners.
  2. Mix oil and sugar until blended.
  3. Add egg, blend well.
  4. Add vanilla, blend well.
  5. Mix all dry ingredients in a separate bowl.
  6. Add wet to dry ingredients, mixing well.
  7. Scoop evenly into 4 muffin cups.
  8. Bake for 15 - 20 minutes, until toothpick inserted in center comes out almost clean.
  9. Enjoy! With 4 muffins, you can share with a special someone, if you want to...
Thank you for visiting with me in the kitchen of the Americus Garden Inn Bed & Breakfast. I would have shared my gluten free muffins with you, if you were here! Next post will detail the progress of the December/January project. Visit again soon!

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