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22/52 A Rose With Your Chocolate Breakfast Muffins, To Much Chocolate "Temptation" For Me
2012.05.28
Next Word for my weekly challenge is "Looking In" for the week of June 03 - June 09
I made these today for my lovely Wife.
She says I can share with you Digitally. Delicious with Java Chip Frappuccino Icecream.
Chocolate Breakfast Muffins
5.0 from 4 reviews counting mine
Recipe type: Dessert-y Breakfast
By: Nicole @ Gluten-free on a Shoestring.com
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 12
Gluten-free chocolate {cocoa} breakfast muffins
Ingredients
1 cup plus 2 tablespoons milk at room temperature
1 tablespoon cider vinegar
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 extra-large eggs
1 1/2 teaspoons peppermint OR vanilla extract (matter of taste)
1 1/2 cups all-purpose gluten-free flour (I use Better Batter) Try to substitute with All purpose flour if not a gluten-free person
3/4 teaspoon xanthan gum (omit if using Better Batter or all purpose flour)
2/3 cup unsweetened cocoa powder
1/4 teaspoon ground cinnamon (trust me)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease or line a standard twelve-cup muffin pan with vegetable shortening (or unsalted butter) and set it aside.
In a container with a tight-fitting lid, combine the milk and cider vinegar and shake vigorously. Set the container aside.
In a large bowl, beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition until smooth. Add the peppermint or vanilla extract and stir to combine.
To the wet ingredients, add the flour, xanthan gum, cocoa powder, cinnamon, baking powder, baking soda and salt, beating well after each addition. Add the milk and beat the mixture until it becomes thicker and a bit more elastic.
Distribute the batter evenly among the twelve muffin cups. Place the muffins in the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center of a middle muffin comes out clean, rotating once during baking.
Optional: But A must for me mix in a 1/2 cup of dark chocolate chips.
Yummy Delicious
I made these today for my lovely Wife.
She says I can share with you Digitally. Delicious with Java Chip Frappuccino Icecream.
Chocolate Breakfast Muffins
5.0 from 4 reviews counting mine
Recipe type: Dessert-y Breakfast
By: Nicole @ Gluten-free on a Shoestring.com
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 12
Gluten-free chocolate {cocoa} breakfast muffins
Ingredients
1 cup plus 2 tablespoons milk at room temperature
1 tablespoon cider vinegar
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 extra-large eggs
1 1/2 teaspoons peppermint OR vanilla extract (matter of taste)
1 1/2 cups all-purpose gluten-free flour (I use Better Batter) Try to substitute with All purpose flour if not a gluten-free person
3/4 teaspoon xanthan gum (omit if using Better Batter or all purpose flour)
2/3 cup unsweetened cocoa powder
1/4 teaspoon ground cinnamon (trust me)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease or line a standard twelve-cup muffin pan with vegetable shortening (or unsalted butter) and set it aside.
In a container with a tight-fitting lid, combine the milk and cider vinegar and shake vigorously. Set the container aside.
In a large bowl, beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition until smooth. Add the peppermint or vanilla extract and stir to combine.
To the wet ingredients, add the flour, xanthan gum, cocoa powder, cinnamon, baking powder, baking soda and salt, beating well after each addition. Add the milk and beat the mixture until it becomes thicker and a bit more elastic.
Distribute the batter evenly among the twelve muffin cups. Place the muffins in the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center of a middle muffin comes out clean, rotating once during baking.
Optional: But A must for me mix in a 1/2 cup of dark chocolate chips.
Yummy Delicious
8
Comments
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These look delicious!! Will pass along to my GF daughter!
DancingDolphin · 2012-05-28: 21:25
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Love the delicate pink rose..and the muffins look and sound delicious..I must try!
NellyBly · 2012-05-28: 21:37
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Looks delightful!!!! That rose is super pretty too.
Patricia132 · 2012-05-28: 21:52
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chocolate breakfast muffins... with ice cream, no less! Lucky woman! and topped off with a lovely rose... so wonderful Mark!
McMommy · 2012-05-28: 22:36
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Oh boy! i can smell it over here great set
digitalideas · 2012-05-28: 23:07
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what a mmmm combination,,,too good,,,!!
TIM927 · 2012-05-29: 03:01
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A yummy combination!!!!
danrav · 2012-05-29: 05:26
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The muffins look delish !!!
GoBlues · 2012-05-29: 14:23
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