Chocolate Chip Instant Coffee Muffins

Chocolate Chip Instant Coffee Muffins
Normally, I’m the one who discovers new recipes to try out at home. Recently, however, I got an email forward from my husband that featured a recipe for Cappuccino Muffins. A few days after getting the email, I looked at the ingredient list and realized that I had everything I needed to make these muffins. And, since my husband doesn’t normally send me suggestions on what to bake, I figured I would give the recipe a shot. I’m glad I did! The original, which came from Taste of Home magazine, just needed a few tweaks to make them gluten, soy and dairy free. Even after the adjustments, these muffins were a hit!

Since these are really just muffins filled with chocolate chips and instant coffee, that's what I decided to call them. But don’t let the basic sounding ingredients fool you. These muffins--which happen to be a great reason to use any instant coffee granules you have sitting around in your pantry--are simply delectable. They have just the right amount of muffin squishiness mixed in with perfect little crunchy chocolate bits throughout. And the coffee granules round out the flavor with a hint of smokiness to complement the chocolate.

Ingredients:

  • 2 cups gluten-free flour blend (see recipe below)
  • 3/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vanilla rice milk (or plain rice milk, soy milk, coconut milk or flax milk)
  • 2 Tablespoons instant coffee granules
  • 1/2 cup Earth Balance Soy Free Natural Buttery Spread, melted
  • 1 flax egg (1 tablespoon ground flax plus 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free, dairy free semisweet chocolate chips (Enjoy Life brand is great!)


Directions:

Preheat oven to 375 degrees. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In a separate bowl, mix the rice milk and the coffee granules until the coffee is dissolved. Pour the coffee/milk mixture into the dry ingredients bowl, and then add the Earth Balance, flax egg and vanilla. Stir until nicely mixed and then fold in the chocolate chips.

Lightly grease a muffin tin and fill the cups at least 2/3 full. Bake for 15-20 minutes.

Best-ever Gluten-free flour blend

I discovered this blend in a vegan/gluten-free cookbook I once borrowed through the library system. While I can’t remember the cookbook or the author, I can say that I think this blend is the best blend I’ve tried—it’s even better than many of the commercial blends, and ends up costing you less. The only adjustment I made to the original recipe was to use brown rice flour instead of white rice flour in the hopes that would make it somewhat more nutritious.

  • 2 cups brown rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1 ½ teaspoons xantham gum










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Content copyright © 2019 by Erin Lehn Floresca. All rights reserved.
This content was written by Erin Lehn Floresca. If you wish to use this content in any manner, you need written permission. Contact Erin Lehn Floresca for details.