Never. Making. These. Again. They are too fucking good.
I have this thing for raspberries and chocolate (who doesn’t?), especially dark chocolate. And of course I have zero, zilch, nada self control. Which is why I can never make these muffins again.
I ate 3. All in one go. My hubs was like, “you ate three?! Wow.” To which I called him out for judging me (and frankly, coming from the man who hides Snicker ice cream bars from the rest of the fam in the waaaaay back of the freezer, it was the pot calling the kettle black if you ask me).
So here’s the deets. <— I think that means details. I’m practicing being hip, young, and cool for when I start back at school this August. Of course I was never hip or cool even when I was young so…..yeah, probably not gonna happen. But I’m having a mini-anxiety attack over the thought of being 33 in a class of 18 year olds. I could be older than the professor!
I’ve digressed. Details on muffins:
– Fresh raspberries
– Dark chocolate chips
– Chocolate swirled muffin batter
– Gluten free of course. I say it only because if I don’t say “gluten free” or “GF” often enough then the search engines don’t find me when someone searches for gluten free recipes. And that’s just sad because I do this so that everyone can eat awesome food that’s even better than what they had before they went GF. I’ve had some truly awful GF food and I bet you have too – no one deserves that. It can be sooo delicious!
Happy eating 🙂
- 1 cup milk (or milk substitute)
- ¼ cup olive oil
- 1 large egg
- ¾ cup millet flour
- ½ cup white rice flour
- ½ cup potato starch
- ¼ cup almond flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup cocoa powder
- 1 pint raspberries
- ½ cup dark chocolate chips
- Preheat oven to 350 degrees. Line muffin tin with paper baking cups.
- Whisk together milk, olive oil, and egg in a large bowl. Set aside.
- In small bowl combine millet flour, white rice flour, potato starch, almond flour, sugar, baking powder, xanthan gum, and salt.
- Stir dry ingredients into wet until well combined (batter will be thick).
- In glass measuring cup boil 3 tablespoons water. Add cocoa and stir until smooth. Let cool slightly.
- Remove one-third of the muffin batter into another bowl. Stir in cocoa mixture until well combined.
- Add your now chocolate muffin batter, raspberries, and chocolate chips back into the bowl with the "original" muffin batter. Use a spatula to fold it all together, leaving swirls of chocolate batter.
- Fill muffin cups ¾ full. Bake 23-27 minutes. Let cool several minutes in the tin then remove to a wire rack.