I have two co workers and a friend with gluten allergy. I have been looking for a good recipe for a cake or muffins I can serve with coffee, and I found this which turnede out to be great! I'm definitely making these again smileys/smile.gif
Chestnut Flour Chocolate Chunk Muffin Recipe
If you don’t have dark brown sugar, you can try unrefined cane sugar – the darker and the stickier, the better! Makes 10- 12 large muffins.
2 cups chestnut flour (200g)
3/4 – 1cup coconut flour/finely shredded coconut (60g)
3/4 cup dark brown sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 stick butter (125g), softened
3/4 cup milk
1 teaspoon vanilla
Dark chocolate, chunked
1. Preheat oven to 190C / 375F. Mix, using a hand mixer, the dry ingredients (chestnut flour, coconut flour, salt, baking powder, baking soda) together in a bowl except for the brown sugar.
2. In another bowl, soften the butter to room temperature or put it a few seconds in the microwave. Mix the softened butter with the brown sugar at high speed for a minute or two, then add the eggs and mix until creamy. Add the vanilla last and mix.
3. Add the chestnut flour mix slowly and mix in. Halfway through add the milk and then the rest of the dry mixture, until well distributed. Add the chocolate chunks and pour into cupcake liners or mini-tart pans lined with parchment paper. Bake at 190 /375F for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.
Source: http://www.msadventuresinitaly.com/blog/2008/04/15/chestnut-flour-chocolate-chunk-muffin-recipe/
http://www.msadventuresinitaly.com/blog/2008/04/15/chestnut-flour-chocolate-chunk-muffin-recipe/
Chestnut Flour Chocolate Chunk Muffin Recipe
If you don’t have dark brown sugar, you can try unrefined cane sugar – the darker and the stickier, the better! Makes 10- 12 large muffins.
2 cups chestnut flour (200g)
3/4 – 1cup coconut flour/finely shredded coconut (60g)
3/4 cup dark brown sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 stick butter (125g), softened
3/4 cup milk
1 teaspoon vanilla
Dark chocolate, chunked
1. Preheat oven to 190C / 375F. Mix, using a hand mixer, the dry ingredients (chestnut flour, coconut flour, salt, baking powder, baking soda) together in a bowl except for the brown sugar.
2. In another bowl, soften the butter to room temperature or put it a few seconds in the microwave. Mix the softened butter with the brown sugar at high speed for a minute or two, then add the eggs and mix until creamy. Add the vanilla last and mix.
3. Add the chestnut flour mix slowly and mix in. Halfway through add the milk and then the rest of the dry mixture, until well distributed. Add the chocolate chunks and pour into cupcake liners or mini-tart pans lined with parchment paper. Bake at 190 /375F for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.
Source: http://www.msadventuresinitaly.com/blog/2008/04/15/chestnut-flour-chocolate-chunk-muffin-recipe/
http://www.msadventuresinitaly.com/blog/2008/04/15/chestnut-flour-chocolate-chunk-muffin-recipe/