Remember the muffins I described in my flip-flops, well I revisited the troubling issue and the results are truly decadent. Good enough to submit for Sugar High Fridays which theme this month just happens to be berries. This event is being hosted by Susan over at Food Blogga. The mortar was dropped in favor of a fluffy producing combination of flours, more almond flavor and some chocolate chips. These were voted the best raspberry muffins by eager tasters, sure to become a family favorite. The dough is light and crumbly, full of delicate almond taste. The chocolate chips are the perfect ingredient to offset the raspberries' tartness and bring out their aromatic flavor. Fixing this past weekend's culinary mess was enough to make my day... It's the little things in life that make it just right.
Chocolate Almond Raspberry Muffins (makes 12)
Preheat oven at 375F. Oil muffin pan.
In a bowl mix together:
1/4 cup canola oil
4 oz unsweetened applesauce
1/2 cup agave nectar
1/3 cup of egg whites
3/4 cup of vanilla soymilk
2 teaspoon of almond extract
In another bowl, mix with a whisk:
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup sorghum flour
1/2 cup teff flour
1/2 cup almond meal
2 teaspoon of xantham gum
1 tablespoon baking powder
1 teaspoon salt
Other Ingredients:
1 cup of raspberries, torn into halves
1/2 cup semi-sweet chocolate chips
seedless raspberry jam
Combine content of wet ingredient bowl into the dry ingredient bowl. Mix until well combined. Add raspberry pieces and chocolate chips. Mix again gently. Divide batter evenly into muffin cups. Finish with a teaspoon of raspberry jam on each muffin top. Bake in the oven for about 30 minutes, checking for doneness (knife inserted in the middle should come up free of batter). Let cool for ten minutes.
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8 comments:
I can almost smell the goodness...
I am passing along an award to you, Alexa! The details are on my blog.
That's so nice of you. Thanks Katie. :-)
You had me at the name of the muffins, and now that I see they're healthy too, I'm all woo-hoo! Thanks for the great SHF entry, Alexa.
Thanks for your comment Susan. I hope you get to try them. I am making another batch today.:-)
Chocolate, almonds and raspberries? I'm all over that! :)
I could easily eat half a dozen for breakfast they look so good! Glad it worked better for you this time!
Thanks Lyb and Tartelette for stopping by.
These look incredible!! Thanks for stopping by my blog...now I've found yours!!
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