Choco Muffin Gluten Free

Ingredients

1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1 1/4 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1 cup sugar

2/3 cup sunflower oil

1 egg

1 tsp vanilla extract

1 cup vanilla yogurt

12 tsp raspberry jam

Directions

Preheat oven to 350 F. Beat Sugar, salt and oil using electric mixer. Add the egg and then the yogurt. 

 

 

In a separate bowl stir flour with cocoa, baking powder and baking soda.

 

Add the liquid in the flour mixture and beat. Put 1 tbs of the dough in 12 muffin paper cups and add 1 tsp of raspberry jam. Then cover with more dough and bake for 20 min.

 

Chocolate Muffins without Eggs

Ingredients (12 muffins)

1+1/2 cup flour

6 tbs cocoa

1/2 cup sugar

3 tbs corn oil

1 cup milk

1 tsp baking powder
1 tsp baking soda

1/2 tsp salt
topping
chocolate chips

 

Directions

Preheat the oven at 350°. In a medium bowl stir the flour, salt, cocoa, baking powder, and baking soda. 

 

Stir together milk and oil, then pour the mixture into the bowl, all at once.

 
Mix the ingredients together with a wooden spoon just until they are combined,and don't overmix the batter.

 

Spoon the batter into the muffin pans using two spoons, and sprinkle chocolate chips. Bake the muffins for about 20 minutes.These muffin are very soft, so I suggest to avoid the silicone baking cups.

Pecan Cake

    

Ingredients

2 eggs

1/2 cup sugar

1+1/2 cup almond milk

1/4 cup sunflower oil

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

Topping

1+1/2 cup pecan nuts

2 tbs honey

3 tbs almond milk

1 tbs sunflower oil

2 tbs brown sugar

Directions

Preheat oven at 350°F. 

In a large bowl, cream sugar, salt and the eggs. Use a whisk to blend the ingredients well. Add oil and the almond milk. 

Mix well. Mix the flour, baking soda and baking powder in a separate bowl.

Add the dry ingredients in the eggs dough. Beat the mixture until no white bits of flour remain. 

 

Add chocolate chips. Mix well.

Line a loaf pan with parchment. Trick to make the paper stick to the pan: scrunch up the parchment and wet it thoroughly under a running tap water. Squeeze dry and the paper will drape around the pan's curves perfectly. Pour the dough into the pan.

To make the topping mix: heat a non-stick skillet over medium heat. Mix the honey, sugar and milk. Add pecan nuts. Cook while stirring constantly with a wooden spoon until the sugar melts and is completely dissolved and the nuts are toasty. The process only takes about 5 minutes. 

 

Remove pan from the heat and cover the top of the dough with the hot candy nuts mixture.

Put the pan in the oven and bake the cake for about 45 minutes. The cake is ready when a toothpick inserted into the middle comes out clean.