Cook Kindly

Adventures in cooking and navigating a gluten-free life.


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Chocolate Chip Muffins – Quick and Easy

I’m always challenged when it comes to gluten free baking. I don’t really like to measure or follow instructions terribly closely, which makes me a better cook than a baker. So, when I find an easy recipe that produces excellent results, I’m thrilled! These muffins are quick and easy to make, plus I usually have all the ingredients on-hand. Now that’s what I call a recipe for success (badum-bum-ching). In all seriousness, though, these muffins are quite easy to whip together and don’t require a huge time commitment.

Muffins are such a quick and easy on-the-go breakfast or snack.

When I first made this recipe, I followed it exactly, the results were good, although a touch dry. I thought about the 1:1 swap of apple sauce for oil and decided to give it a go. The result is a moist, spongey crumb, a really delicious muffin. Plus, it’s less fat, yahoo!

Gluten Free Chocolate Chip Muffins

(revised recipe, original from Quick Cooking Jan 2000)

Chocolate Chip Muffin

Chocolate Chip Muffin

Makes 12 muffins

2 cups of Gluten Free all purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 egg

1 cup skim milk

1/3 cup apple sauce (or 1/3 cup oil)

3/4 cup semi-sweet chocolate chips (I use mini chips)

In a large bowl, combine the first 4 ingredients. In a small bowl beat egg, milk, and oil. Stir wet ingredients into dry ingredients, just until moistened. Fold in chocolate chips. Fill muffin tin (either greased with cooking spray or lined with baking cups) 3/4 full. Bake at 400 degrees for 18-20 minutes. Cool in pan for 5 minutes before removing to a wire rack.

Enjoy.

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Chocolate Chocolate Chip Muffins

Although there are gluten free bakeries and the grocery store even offers some gluten free baked goods options, I still steer pretty clear of baked goods now that I’m gluten free. Maybe I’m cheap, since I don’t want to pay $6+ for a couple of frozen donuts or muffins. Maybe I’m nervous they’ll taste terrible and I’ll feel guilty for “wasting that money” (hey, it happened on a $7 tiny frozen gluten free pizza that tasted like cardboard with tomato paste on it). Or, maybe the cost is just an excuse to deny myself those not-so-healthy options. Whatever the case may be, since going gluten free I definitely wait until I really REALLY want a baked good before allowing myself one. I’ve determined that I prefer baking my own to buying the frozen grocery store items (which I have never tried, so I’m not knocking ’em). But, with baking, I get to make what I want to make. Tonight, I ventured into muffin land… chocolate chocolate chip muffins, to be exact. 

I remember many Easter and Thanksgiving mornings my family would meet my grandma and cousins at Perkins for breakfast. Of course, at Perkins with your breakfast order you always have the option of toast, pancakes, or a muffin. Naturally, I would get a muffin to go (for breakfast the next day). More often than not, that muffin choice was a chocolate chocolate chip muffin, dusted with powdered sugar. Certainly not the healthiest choice, but oh-so-good.

For me since being gluten free, I generally don’t miss my previous gluten loves. Although, I do miss the convenience of it all. But, once in a while, I’ll see a past love and feel a tinge of sadness, and sometimes a craving that I wont be able to shake, which leads me to a google search and some baking.

Thanks to Gluten Free on a Shoestring for posting this recipe. http://glutenfreeonashoestring.com/chocolate-breakfast-muffins/

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Tonight, I knew I wanted muffins. I couldn’t think of what kind to make (feeling lazy as Ryan and I had came to the end of our grocery shopping and not wanting to traipse back through the store to figure out a muffin flavor ingredient to buy). We were already in the baking aisle, so Ryan suggested his favorite kind of muffin, one with chocolate chips. So, I grabbed a bag of mini-chocolate chips and we headed for the check out. (Yes, we were grocery shopping at dinner time, and we were both hungry already.) After dinner, I pulled out the iPad and started my muffin recipe search. My first google search pulled up a few options, but they required xanthum gum (an ingredient I have yet to try out). So I decided to narrow my search: Better Batter chocolate chip muffins. (I have a few boxes of Better Batter All Purpose Flour Mix in the pantry). Ding! I found Chocolate Chocolate Chip muffins using Better Batter flour (without the need for any xanthum gum or other weird ingredients I didn’t have on hand.

I followed the recipe instructions straight through (although my milk was not room temp, and I didn’t shake it, I stirred it) and I added mini chocolate chips. I also made 14 muffins, instead of the suggested 12. The batter was like whipped marshmallow cream, pretty thick and sticky. I filled up each muffin cup how I normally would (pre-gluten free days), about 2/3 full, but I had a LOT of batter left after my 14 muffin cups were full. So, I decided to top each muffin tin off with a bit more batter. Interestingly enough, my baked muffins came out with nice peaked muffin tops, similar to their gluten relatives.

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These muffins were pretty easy to make, look delicious, and should satisfy any chocolate craving. And they are amazing…moist, gooey, chocolatey goodness.


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Another Resource…

A few months ago, I was really craving cookies. Some days, you just want to feel normal and be able to eat what everyone else does. So, I set out to make some chocolate chip cookies. In my desire to have cookies, I didn’t feel like researching how to adjust the recipe for gluten free flours. I just made the recipe from the Toll House Chocolate Chip bag, no adjustments. The cookies taste fine, they’re rather thing, and not very moist or fluffy. All-in-all, I’d say it was a cookie success, especially considering I didn’t put any extra effort into them. I froze the 4 dozen cookies that I made and just pull out a cookie now and then when I need a cc cookie fix. It’s a great way to have cookies on hand (and to keep my husband from eating all of them right away). It’s also helpful because I need to really WANT the cookie and go to the effort to get one (and remember we have them), rather than just grabbing them from the pantry.

Recently, I’ve been thinking about gluten free baking and wishing I had more time on my hands to experiment. We all know that gluten free foods are really expensive. I have hopes to some day bake more of my own desserts and breads (successfully, that’s the key). I’m sure once the baby is born, I’ll find the time to do those things (haha). In my gluten days I would often swap apple sauce for butter in baked goods recipes, which made for ultra-moist delectable deserts. Ryan, though, hated how gooey the cookies, etc would get. And, I admit, the shelf-life of those items were a LOT shorter than the full butter version. But, I got to thinking… gluten free flours tend to need more moisture than “regular” recipes. Hmmm. Perhaps I need to try my substitution again, making for more figure-friendly, healthier treats. I haven’t yet had a chance to experiment, but through a little googling, did come across a nice resource for gluten free baking…

http://www.eatingglutenfree.com/gluten_free_tips/

If you have any more baking tips, please share.