Wednesday, September 25, 2013

Gluten Free Chocolate Donut Muffins

Gluten Free Chocolate Donut Muffins
Today, I tried a new recipe that I found online for gluten free chocolate donuts or muffins.  Before you look at the ingredients, let me tell you that this is not a "healthy" recipe.  It is a decadent recipe.  One for special people and special occasions.  It does not have gluten, but, it does have heavy cream.  I used Kinnikinick All Purpose Gluten Free Flour Mix for the gluten free flour.  Also, I halved the recipe, added 1/4 cup of mini chocolate chips, and it made 10 small muffins.  The bake time was much longer than the original recipe.  They took 14 minutes, not the 8 minutes it states in the original recipe.  Maybe in a donut pan it takes only 8 minutes.  Hope you like it!

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Chocolate Doughnut Muffins – Gluten Free
Yield:  10 small muffins
slightly adapted from GlutenFreeOnAShoestring 
3/4 cup all-purpose gluten-free flour
1/4 teaspoon xanthan gum
3 Tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 cup mini chocolate chips
1/3 cup packed light brown sugar
2 Tablespoons unsalted butter, melted and cooled
2 Tablespoons canola oil
1 large egg
3/4 teaspoon pure vanilla extract
7 Tablespoons heavy cream
1/2 cup confectioner’s sugar
1/2 Tablespoon unsweetened cocoa powder
1 1/2 - 2 teaspoons milk
drop of vanilla extract

  1. Preheat oven to 350° F. Prepare muffin tin with 10 paper liners or spray with PAM.
  2. In a large bowl, whisk together flour,  xanthan gum, cocoa powder, baking powder, baking soda, cream of tartar, salt and nutmeg,  Whisk in chocolate chips.
  3. In a small bowl, combine brown sugar, butter, oil, egg, vanilla, and cream.
  4. Add wet to dry ingredients and stir just to combine.
  5. Scoop batter into prepared muffin tin, fill about 1/2 - 3/4 full.
  6. Bake for about 14-16 minutes, or until a toothpick comes out clean.
  7. Transfer to a wire rack to cool.
  8. To make the glaze, in a small bowl, whisk together confectioner's sugar, cocoa, 1 teaspoon of milk and the vanilla.  Add a little more milk (1/2 teaspoon at a time) until desired consistency.
  9. Gently pull back paper liners and drizzle glaze over the muffins.
  10. Enjoy!

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