These super moist apple muffins have the most amazing texture and are super simple to make! Wheat Free Snacks | Wheat Free Bread | Wheat Free Diet | Wheat Free | Wheat Free Recipes | Wheat Free Breakfast
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Cook time:
Total time:
Yield: 2 Servings
Ingredients: 1/3 cup Dutch-processed cocoa 1/2 cup plus 2 tablespoons boiling water 2 oz. unsweetened chocolate, finely chopped (I use Baker's squares) 4 tablespoons (1/2 stick) unsalted butter, melted 1/2 cup plus 2 tablespoons oil (corn, canola, vegetable, or coconut) etc.
Instructions:
First of all. Preheat oven to 350°. Make a foil sling: Cut 18" length foil and fold lengthwise to 8" width. Fit foil into length of 13x9" baking pan (I recommend using a metal one), pushing into corners and up the sides of pan; allow excess to overhang pan edges. Cut 14" length foil and fit into width of pan in the same manner, perpendicular to the first sheet. Spray foil with nonstick cooking spray.
Next step is, In a large, microwave safe bowl, whisk cocoa and boiling water together until smooth. Add unsweetened chocolate and whisk until the chocolate is melted. If you need to, place the bowl in the microwave in 30 second increments to help melt the chocolate. Whisk in the melted butter and oil. Mixture may look curdled at this point and that's okay! Add eggs, yolks, and vanilla extract, and continue to whisk until smooth and homogenous. Whisk in sugar until fully incorporated.
Next step is, In a small bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. Stir the flour mixture into wet ingredients and mix with a rubber spatula until combined.
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