Gluten-Free Mexican Chocolate Buckwheat Muffins

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/8 cup Buckwheat flour
  • 5/16 cup Cane sugar, organic
  • 1/4 tsp Cayenne
  • 1/4 tsp Chocolate extract
  • 1 tsp Cinnamon
  • 2 oz Dark chocolate, good quality
  • 1/3 cup Dutch processed cocoa
  • 1/4 tsp Salt
  • 3 tbsp Sweet rice flour
  • 2 tbsp Tapioca starch or flour
  • 3/4 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 tbsp Safflower oil

• Drinks

  • 1/2 tsp Espresso, powder

• Dairy

  • 1/3 cup Buttermilk

Found on snixykitchen.com

Description

Ingredients

• ¼ cup + 2 tablespoons buckwheat flour (60g)
• 3 tablespoons sweet rice flour (21g)
• 2 tablespoons tapioca starch or flour (15g)
• 1 teaspoon cinnamon
• ¼ teaspoon cayenne
• ½ teaspoon espresso powder
• ¼ teaspoon baking soda
• ¾ teaspoons baking powder
• ¼ teaspoon salt
• ⅓ cup dutch-processed cocoa powder (31g) (I use Rodelle Organic Baking Cocoa)
• ¼ cup + 1 tablespoons organic cane sugar
• ⅓ cup + 1 tablespoons buttermilk
• 3 tablespoons safflower oil (or other neutral vegetable oil)
• 1 large egg, room temperature
• ¾ teaspoon pure vanilla extract (I use Rodelle Organics Pure Vanilla Extract)
• ¼ teaspoon chocolate extract (I use Rodelle Organics Chocolate Extract, but you can also leave it out and just use ½ teaspoon more vanilla)
• 2 ounces good-quality dark chocolate, chopped & divided
• Optional: 1-2 tablespoons coarse sugar like turbinado for sprinkling on top

Directions

• Preheat oven to 375°F and generously grease a muffin tin with safflower oil (or other neutral vegetable oil).
• In a large bowl, whisk together the buckwheat flour, sweet rice flour, and tapioca starch. Add the cinnamon, cayenne, espresso powder, baking soda, baking powder, and salt and whisk to combine. Sift in the cocoa powder and whisk to combine.
• Add the sugar to the dry ingredients and whisk to combine.
• In a separate bowl, whisk together the buttermilk, oil, egg, and extracts.
• Pour the liquid ingredients into the dry ingredients and, using a large wooden spoon, stir to completely combine.
• Fold in approximately ⅔ of the chopped chocolate.
• Divide the batter among your 5 greased muffin cups (about ¼-1/3 cup per muffin).
• Sprinkle the top with remaining chopped chocolate and coarse sugar.
• Bake for 10 minutes, then reduce the heat to 350°F for 7 minutes.
• Let cool for 5-10 minutes in the muffin tray until theyre easy enough to handle. Remove from muffin tin and let cool on a wire rack (or eat!). Muffins will keep for 2-3 days, but are best eaten shortly after theyre baked. If you keep some for the next day, just zap it in the microwave for 12-15 seconds to melt the chocolate again!