healthy

Gluten-Free Mexican Chocolate Buckwheat Muffins

Snixy Kitchen recipe - Gluten-free

Ingredients

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1/4 cup + 2 tablespoons buckwheat flour
3 tablespoons sweet rice flour (different from "white rice flour" or "brown rice flour")
2 tablespoons Bob’s Red Mill tapioca flour
1 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/2 teaspoon espresso powder
1/4 teaspoon baking soda
3/4 teaspoons baking powder
1/4 teaspoon kosher salt
1/3 cup unsweetened Dutch-processed cocoa powder (31g (I use Rodelle Organic Baking Cocoa))
1/4 cup + 1 tablespoon granulated sugar
1/3 cup + 1 tablespoon buttermilk
3 tablespoons neutral vegetable oil (such as safflower, sunflower, or canola oil)
1 large egg (room temperature)
3/4 teaspoon pure vanilla extract
1/4 teaspoon chocolate extract
2 ounces good-quality dark chocolate (chopped & divided)
Optional: 1-2 tablespoons coarse sugar like turbinado for sprinkling on top

1
Preheat oven to 375°F and generously grease a muffin tin with safflower oil (or other neutral vegetable oil).
2
In a large bowl, whisk together the buckwheat flour, sweet rice flour, and tapioca starch. Add the cinnamon, cayenne, espresso powder, baking soda, baking powder, and salt and whisk to combine. Sift in the cocoa powder and whisk to combine.
3
Add the sugar to the dry ingredients and whisk to combine.
4
In a separate bowl, whisk together the buttermilk, oil, egg, and extracts.
5
Pour the liquid ingredients into the dry ingredients and, using a large wooden spoon, stir to completely combine.
6
Fold in approximately 2/3 of the chopped chocolate.
7
Divide the batter among your 5 greased muffin cups (about 1/4-1/3 cup per muffin).
8
Sprinkle the top with remaining chopped chocolate and coarse sugar.
9
Bake for 10 minutes, then reduce the heat to 350°F for 7 minutes.
10
Let cool for 5-10 minutes in the muffin tray until they're easy enough to handle. Remove from muffin tin and let cool on a wire rack (or eat!). Muffins will keep for 2-3 days, but are best eaten shortly after they're baked. If you keep some for the next day, just zap it in the microwave for 12-15 seconds to melt the chocolate again!