Making Way for Creativity with GF Dessert Muffins

Screen Shot 2014-02-07 at 9.32.00 PMI know what you’re thinking, “What is a dessert muffin?!” Well, there are cakes, cupcakes, brownies, cookies, and probably more desserts than I could name.  However, sometimes when you’re baking your tasty treat doesn’t fit in a traditional “category.”  And, that’s exactly the case with my Chocolate Chip Dessert Muffins.

These so-called “dessert muffins” began when my mom tried out a GF Blondies recipe by BabyCakes NYC.  I remember bringing them to work last fall and one of my co-workers  told me they were delicious, but did not taste like a traditional blondie.  Well, I had never had a blondie in my life, so when I returned home, I investigated blondies online.

My dessert has the density and flavor of a blondie, but it’s slightly lighter and its shape has a bit of fluff like a muffin.  Thus, I added more dough to each muffin cup, and officially renamed my treat a “dessert muffin.”  Now, maybe I haven’t coined the perfect term yet, but no one tells me that my treat doesn’t taste like a “dessert muffin.”  (I’m tricky sometimes!)

Go ahead give these a whirl, and let me know your name for these impossible to resist “dessert muffins!” I cannot wait to hear your ideas!!

Chocolate Chip Dessert Muffin

Allergens: Celiac Friendly and Free of the Big 8!

Ingredients

  • IMG_6909½ cup Garbanzo and Fava Flour
  • ½ cup Superfine Brown Rice Flour
  • ¼ cup Arrowroot Flour
  • ½ cup Potato Starch
  • 1 ¼ cup Sugar
  • 2 tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • 1 tsp. Xanthan Gum
  • 1 tsp. Salt
  • ½ cup Canola Oil
  • ⅓ cup Applesauce (unsweetened)
  • 2 tbsp. Vanilla
  • ½ cup Water
  • Chocolate Chips (I used Chocolate Dream.  Enjoy Life would also work well for the GF/DF folks out there!)

Procedure

  1. IMG_6916Preheat the oven to 325.  Lightly grease two mini muffin tins with canola oil.
  2. In a medium bowl, whisk together the dry ingredients: flours, potato starch, sugar, baking powder, baking soda, xanthan gum, and salt.
  3. Add the wet ingredients: canola oil, apple sauce, vanilla, and hot water.  Stir with a wooden spoon until the mixture is consistent throughout.
  4. Pour in a half to three-quarters of a bag of chocolate chips.  Use a plastic spatula to fold them in until they are evenly distributed throughout.
  5. Using a spoon or ice-cream scoop, fill at least three quarters of each mini-muffin cup with the batter.
  6. IMG_6924Bake on the rack for 12-15 minutes.  At 6 minutes, rotate the tray 180 degrees. The muffins should be golden brown when you take them out. (You can also do a toothpick test).
  7. Let the muffins sit for at least 10 minutes before removing from the muffin tin.
  8. Place any left overs in an airtight container.

Tips and Tricks

  • Coconut oil works as a great substitute for canola oil! (My mom is allergic to coconut, so I tend to avoid using it in my baking).
  • Store dessert muffins in an airtight container.  They last around half a week.
  • I could write this on almost every blog post, but Superfine Rice Flour makes a HUGE difference when baking (compared to regular rice flour).  Your food will be less grainy or not grainy at all Unknown

* Adapted from NYC Babycakes, blondie recipe.

2 Comments

  1. cloudthyme February 8, 2014
  2. Kaila511 February 11, 2014

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