Recipe: Yummy Chocolate Buckwheat Muffins

This recipe is easily my favorite muffin recipe -- ever. Give me a cup of coffee, a freshly baked muffin, and I'm a blissfully happy girl.

Preheat the oven to 375 degrees F. Line a twelve muffin tin with paper liners.

Combine the dry ingredients in a mixing bowl:

1/2 cup buckwheat flour
1 cup sorghum flour
1/4 cup barley flour
1/4 cup tapioca starch
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon nutmeg

Beat wet ingredients in separate bowl:

1 cup brown sugar
1/4 cup light olive oil
3/4 cup soy milk
2 eggs
1 teaspoon apple cider vinegar

Mix until the batter is smooth -- it will be slightly sticky.

Stir in 2/3 cups of mini chocolate chips

Bake about 20 minutes. Makes twelve muffins.


This recipe is based on the most outstanding muffin recipe from Gluten Free Goddess-- http://glutenfreegoddess.blogspot.com/2010/02/chocolate-muffins.html#ixzz0oulGgSRV