Brunch. Who doesn't love it? There's a mix of sweet and savory with something for everyone. And sometimes, even a little surprise! These muffins are tender with a mild sweetness and hold a chocolate-coconut surprise inside! Healthy (and flavorless) chia seeds are the secret to getting the filling to stay put in the middle of the muffin. Enjoy!
Surprise Brunch Muffins
For the filling:
4 Tablespoons organic unsweetened grated coconut
3 Tablespoons chocolate chips
1/2 Tablespoon crushed chia seeds
3 Tablespoons warm water
For the muffins:
1 cup white rice flour
1/4 cup sweet sorghum flour
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3 Tablespoons light oil (like vegetable oil)
Egg replacer (prepared) to equal 1 large egg
1/2 cup plain coconut milk yogurt
1/2 cup warm water
1/4 cup agave syrup
2 teaspoons vanilla extract
1/2 Tablespoon freshly squeezed lemon juice
Preheat your oven to 350 degrees. Line a 12-section muffin tin with paper liners.
In a small bowl, combine ingredients for filling. Stir until you have a uniform mixture. It will be slightly crumbly. Set aside.
In a large mixing bowl, combine all dry ingredients (rice flour through xanthan gum) and stir with a wire whisk to blend.
In a separate bowl, combine oil through lemon juice and stir to combine.
Add the liquid mixture to the dry ingredients and stir until you have a smooth batter.
Spoon 1 1/2 Tablespoons of batter into each paper liner. Top with 1 teaspoon of the filling, then with another 1/2 Tablespoon of the batter.
Bake muffins for 15 minutes, or until tops appear dry and set. Cool in pan for a few minutes before transferring to a serving tray. Allow to cool to room temperature before serving.
Makes 12 muffins.
Surprise Brunch Muffins
For the filling:
4 Tablespoons organic unsweetened grated coconut
3 Tablespoons chocolate chips
1/2 Tablespoon crushed chia seeds
3 Tablespoons warm water
For the muffins:
1 cup white rice flour
1/4 cup sweet sorghum flour
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3 Tablespoons light oil (like vegetable oil)
Egg replacer (prepared) to equal 1 large egg
1/2 cup plain coconut milk yogurt
1/2 cup warm water
1/4 cup agave syrup
2 teaspoons vanilla extract
1/2 Tablespoon freshly squeezed lemon juice
Preheat your oven to 350 degrees. Line a 12-section muffin tin with paper liners.
In a small bowl, combine ingredients for filling. Stir until you have a uniform mixture. It will be slightly crumbly. Set aside.
In a large mixing bowl, combine all dry ingredients (rice flour through xanthan gum) and stir with a wire whisk to blend.
In a separate bowl, combine oil through lemon juice and stir to combine.
Add the liquid mixture to the dry ingredients and stir until you have a smooth batter.
Spoon 1 1/2 Tablespoons of batter into each paper liner. Top with 1 teaspoon of the filling, then with another 1/2 Tablespoon of the batter.
Bake muffins for 15 minutes, or until tops appear dry and set. Cool in pan for a few minutes before transferring to a serving tray. Allow to cool to room temperature before serving.
Makes 12 muffins.
RSS Feed
