Here she is…the chocolaty muffin that caught your eye on Facebook last week.
1 cups gluten free baking mix [or regular all-purpose flour]
1/3 cup cocoa powder
1/2 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons ground flax meal
1 large eggs [or mix 3 tbs water + 1 tbs ground flax meal in small bowl and let it sit for 2 minutes — stir again]
3/4 cup milk [cow, goat, almond, rice, soy…you get the idea]
1/2 to 3/4 cup cooked sweet potato
1/3 cup sugar [if you like a little sweeter muffin please try 3/4 cup sugar!! I’m guessing 1/2 cup honey might work too…]
1/3 cup vegetable oil [or applesauce]
1 teaspoon vanilla
1/2 cup chocolate chips [omit if you’d like]
Preheat oven to 400 degrees. Place paper muffin cups in 12 well muffin pan or grease muffin pan with butter or spray oil.
Combine dry ingredients in small bowl and stir. Whisk together wet ingredients + sugar in another bowl. Mash sweet potato into the wet ingredients. Add wet ingredients to dry ingredients and whisk until just combined. Stir in chocolate chips. Do not over mix. The batter should not be smooth. You’re looking for a lumpy but pourable texture. If it looks too runny add a more flour a tablespoon at a time until it thickens up a tad.
Divide batter among the muffin cups. I fill each cup a little more than half way.
Bake for 17 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let muffins rest in the pan for a few minutes and then remove them from the pan to cool on a wire rack. Enjoy slightly warm! Great toasted.
Try adding 1/2 teaspoon cinnamon or 1/4 teaspoon nutmeg to the dry ingredients to give the muffins a bit of depth. I haven’t tried it yet, but I bet 1/2 teaspoon red chili powder would give the chocolate a kick!