Gluten free apple and chocolate muffins
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine |
| ½ | cup | Sugar |
| ¼ | cup | Cocoa |
| 2 | Eggs | |
| 1½ | cup | Apple puree |
| ½ | cup | Chopped chocolate or chocolate chips |
| 1 | cup | Soy flour or cornflour |
| 1 | cup | Rice flour |
| 1½ | teaspoon | Wheat free baking powder or- |
| 1 | teaspoon | Baking soda -plus- |
| ½ | teaspoon | Cream of tartar |
Directions
WET MIX
DRY MIX
Preheat oven to 300øF, prepare pans. Cream the margarine & sugar then blend in the cocoa. Beat in the apple puree, chocolate & eggs. Combine the dry ingredients then carefully mix them into the wet ingredients. Spoon into pans & bake for 30 mins. Makes 8-10 muffins. Variations: 1. Banana-Choc: Replace the apple puree with 1-½ cups mashed bananas.
2. Coconut & Apple-Choc: Add 1 cup of dessicated coconut to the wet mix.
3. Fruity Apple-Choc: Add 1 cup of any desired dried fruits to the mixture.
4. Jaffa-Choc: Substitute the apple puree with 1-¼ cups of orange juice & 1 Tbsp finely grated orange rind. Add 1 cup of dessicated coconut.
5. Nutty Apple-Choc: Add ½ cup chopped walnuts/pecans to the wet mix.
Note: Cornflour = cornstarch.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .