Almond Muffins with Cocoa Nibs

     I started using cocoa nibs in my baking a little over a year ago.  I especially like the nutty texture and slightly bitter chocolate taste they impart to my muffins.  These little bits of goodness are made of the  roasted cocoa bean that has been separated from its husk but not yet turned into the form we are so familiar with: powder, bars, chips etc.  They add a hint of chocolate taste without the overwhelming sweetness that often accompanies chocolate chips.

     These little muffins are wonderful for an afternoon pick-me-up or breakfast in a hurry.  They have just enough sweetness to make them feel like a treat.  The sugar provides the perfect counterbalance to the slight bitterness of the cocoa nibs.  The best part is they come together in no time!


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Almond Muffins with Cocoa Nibs (makes 12) 1 cup almond meal 1/2 cup millet flour 1/2 cup brown rice flour 1 tbsp GF baking powder 1/3 cup raw sugar 1/4 tsp xantham gum powder  1/2 cup plain yogurt or soy yogurt 1/2 cup milk, soymilk or almond milk 2 tbsp walnut oil or vegetable oil 1/3 cup egg whites 1/2 tbsp vanilla extract 1/4 cup cocoa nibs 1/2 cup walnut pieces (optional)  Oil a 12 cup muffin pan. Preheat oven 375F. Mix the first 6 (dry) ingredients thoroughly in a large bowl. Mix the next five ingredients (yogurt-vanilla extract) in a medium bowl. Stir the resulting two mixtures together until just combined. Add the cocoa nibs and walnuts (if using). Mix a few times to distribute nibs and nut pieces evenly. Divide the batter evenly among the muffin cups. Bake for 20 minutes.  The tops of the muffins will be golden when they're ready. Enjoy fresh out of the oven or let cool on a rack. Printable Recipe