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 thoughts on “Making Way for Creativity with GF Dessert Muffins

  1. Thank you! I’m excited to try some of the recipes on your blog. And, who knows maybe there will be another “dessert muffin” someday!

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