Sunday, February 15, 2009

"Chocolate Chip Muffins"...minus the chocolate, wheat, eggs, dairy, soy, nuts....

I use my basic muffin recipe for everything. This is a modification for a semi-sweet & healthy dessert.

I made a double batch, which makes two 6-cup large muffin tins full.

1 1/2 c. buckwheat flour
1/2 c. brown rice flour
1 c. teff flour
1 c. sorghum flour
2 T. aluminum-free baking powder
1 t. xanthan gum
3 t. Ener-G Egg Replacer mixed with 4 T. rice milk (or 2 eggs)
1 1/2 c. rice milk (or any other "milk")
1/2 c. honey and/or brown rice syrup mix
1/2 c. safflower oil
Vegan Carob Chips - I use Sunspire brand, which contain "malted barley & corn, palm kernel oil, carob powder, and soy lecithin)

Mix dry ingredients and wet ingredients separately, then mix them together and add the carob chips. Put into slightly greased muffin tins and bake about 20-25 minutes on 375.

Frosting - I didn't measure very accurately, just blend it all together with an electric mixer
(about 1/4 - 1/2 c.) Spectrum Organic Palm Oil Shortening (or 365 at Whole Foods just came out with a cheaper version of palm oil that doesn't contain soy)
1 t. vanilla
2-4 T. rice milk (as needed to make the frosting smooth)
2 T. carob powder
about 1 1/2 c. organic powdered sugar - unrefined/unbleached if possible

1 comment:

Musical mama said...

the chips have soy lechithin in them - so there actually is soy in the recipe - but I use Enjoy Life chips - they have no allergens in them and are available at Wegmans if you don't mind having chocolate chips. They are the only ones I have found that my daughter can have. Thanks for the recipes!