Prep: 15 minutes
Bake: 15–18 minutes
Let these decadent gluten free dessert muffins cool before eating to avoid burning your mouth on the molten raspberry filling. This recipe can be made egg-free; see instructions. To reduce the calories a bit, enjoy them without the topping.
MAKES 12 MUFFINS.
1¾ cups Rebecca’s Gluten-Free Flour Blend or all- purpose flour blend of choice
¼ cup cocoa, sifted
1 tablespoon double-acting baking powder
¾ teaspoon xanthan gum (omit if xanthan is in your flour blend)
½ teaspoon baking soda
½ teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1/3 cup sugar or finely ground coconut sugar
¼ cup neutral vegetable oil
1¼ cups milk of choice
1 teaspoon pure vanilla extract
½ cup cherry, raspberry or apricot preserves
½ cup mini chocolate chips or topping of choice, optional
1. Preheat oven to 350°F. Grease a 12-cup muffin tin or line cups with paper liners.
2. In a large bowl, place flour blend, cocoa, baking powder, xanthan gum, baking soda, cinnamon and salt. Whisk to combine.
3. In a separate bowl, place egg and sugar. Whisk to combine. Add oil, milk and vanilla and blend well.
4. Make a well in the dry ingredients. Pour in the liquid mixture and whisk to combine.
5. Scoop batter into prepared muffin tin, filling each cup about half full. Make an indentation in the middle of each cup of batter and drop in a generous teaspoon of preserves. Top each with more batter.
6. Sprinkle with chocolate chips or other topping of choice, if desired. Place muffins on middle rack in preheated oven and bake 15 to 18 minutes or until done.
For Egg-Free Chocolate Raspberry Dessert Muffins, omit 1 egg. Reduce oil to 3 tablespoons. Reduce milk to 1 cup + 2 tablespoons. Combine 1 tablespoon of flax meal with 3 tablespoons of hot unsweetened applesauce. Let sit 5 minutes to cool. Use this mixture to replace the egg in step 3.
Each muffin without topping contains 182 calories, 6g total fat, 1g saturated fat, 0g trans fat, 20mg cholesterol, 208mg sodium, 30g carbohydrate, 2g fiber, 11g sugars, 3g protein, 18Est GL.
Don’t Overmix the Batter. For best results, stir the wet ingredients into the dry ingredients just until combined.
Dust the Berries. For even distribution, lightly coat the blueberries with gluten-free flour blend before folding them into the batter.
Don’t Defrost. If using frozen blueberries, don’t thaw them first. This keeps them from discoloring the batter.
Put Water in Empty Cups. If any muffin cups are left unfilled, fill them half way with water before baking.
Cool This Way. To avoid soggy bottoms, remove the muffins from the pan and let them cool on a wire rack.
Contributor Rebecca Reilly is a chef, expert baker and cooking instructor. She is the author of Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods (Simon & Schuster).