First Gluten Free Muffins! (in the new flat)
One of my happier purchases last week were these silicone muffin cups. Okay, so the colors aren’t exactly natural, but they definitely beat the paper cups I was using back in Argentina. They’re easy to clean and reusable.
So the other night I decided to make my first gluten free chocolate muffins for A. Unfortunately, neither of us could get circotherm convection function to work on the oven, so I ended up using the radiant grilling function instead. Yes, I grilled the muffins. At 350°F/180°C, on the lowest shelf, for 17 minutes. Then I had to turn them upside down and grill the other side, since they only cooked through the top 2/3, as you would imagine. Anyway, they’re far from beautiful, but they taste great.
I used a version of this recipe for gluten free chocolate peanut butter muffins, but I didn’t have a measuring cup, so it all came out kind of estimated. I also substituted goat milk for the yogurt, and dark muscovado sugar for the honey (the horrors!), because I found some at the health food store and wanted to try it. I also used this interesting looking gluten free flour blend that’s got rice, tapioca, potato, maize, and buckwheat.
Hopefully A won’t notice the buckwheat part (he hates buckwheat, and hasn’t noticed yet, probably because it’s a blend of so many different flours). I used a variety of flax and poppy seeds, crushed nuts, coconut, and pumpkin and sunflower seeds in the batter, and on top of the muffins. The shredded coconut wasn’t a hit, as they were long strips of coconut rather than that powdery stuff I usually use.