Friday, December 28, 2012

GLUTEN-FREE BROWNIE MUFFINS

1/4 cup brown rice flour
1/2 cup almond meal
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
5 squares (1-oz each) bittersweet chocolate, chopped
8 tbsp butter, cut into pieces
3 tbsp unsweetened cocoa powder
3 large eggs, room temperature
1 cup packed brown sugar
2 tsp vanilla

Preheat oven to 350 degrees.
Grease 16 muffin cups; set aside.

In a bowl, whisk the rice flour, almond meal, baking soda, salt, and cinnamon together.

Place the chocolate and butter in a heatproof bowl or in the top of a double boiler, set over simmering hot water.  Let stand until the chocolate and the butter are both melted, stirring frequently.  Remove from the heat and whisk in the cocoa.

In large mixer bowl, beat the eggs and brown sugar on medium speed until smooth.  Beat in the vanilla then slowly add the chocolate mixture.  Beat in the flour mixture.

Fill the prepared muffin cups each 2/3 full.  Bake at 350 degrees approxiately 15 minutes or until a wooden toothpick inserted in the centers comes out clean.  Remove pans to a wire rack to cool for 5 minutes.  Remove from the pans to the wire racks to cool completely.

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