In the spirit of Valentine's Day (but mostly due to my enduring fondness for baked goods), I made chocolate muffins. These are gluten free and although we are not a gluten free household, we do enjoy varying our diet as often as possible.
The recipe comes from the book,"Gluten Free Baking Classics" by Annalise Roberts, which I've posted about before.
Chocolate Ricotta Muffins
1 1/4 cups Brown Rice Flour Mix
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup semisweet chocolate chips
1 large egg
1/2 cup ricotta cheese
2/3 cup milk
2 tablespoons canola oil
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees Farhenheit.
Whisk flour through salt in large mixing bowl.
Whisk egg through vanilla in smaller mixing bowl.
Pour egg mixture into flour mixture and combine until well blended. Don't over beat.
Spoon batter into greased muffin pan and place in center of oven.
Bake 18 - 20 minutes.
Or until inserted toothpick comes out clean.
Cool on wire rack.
The only unique ingredients for this recipe are the brown rice flour mix (which you can find in the gluten free section of your grocery store) and the xanthan gum. All the rest of the ingredients are pretty standard.
Happy Valentine's Day