Tuesday, June 16, 2020

gluten- and dairy-free spicy mexican chocolate muffins (with rice flour)

I had just bought 5 kg of rice flour and I wanted something chocolatey and spicy, like Mexican hot chocolate. A little Google search later, here we are. And as per usual, I have changed things slightly to reflect my family's tastes. 

You'll need:
  • 1/2 cup grapeseed oil (or other neutral-flavored oil)
  • 1/3 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups rice flour (or 1 cup rice flour plus 1/2 cup almond flour)
  • 1/4 cup dark unsweetened cocoa powder (I use fair trade!)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 heaping teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup milk, or a bit more if needed (I use organic soy)
Do this:

Using an electric mixer, whisk the oil and sugar till fluffy, then add in the eggs and beat again. Chuck in the rest of the ingredients and blend till smooth and rich. Disentangle the beaters from the mixer and lick that goodness right off. 

Bake on 170 C for about 13 or 14 minutes. After they've cooled, if you want to sprinkle with some powdered sugar, I won't stop you. A glass of milk to go with wouldn't go amiss. 

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