Gluten-Free Mexican Chocolate Buckwheat Muffins

Gluten-Free Mexican Chocolate Buckwheat Muffins

Buckwheat flour, cinnamon, cayenne and Rodelle's Organic Baking Cocoa make these muffins warm and spicy, rich an earthy. We love them with our morning coffee (and all day long really).

Print

Time

30 minutes

Difficulty

easy

Yields

10 servings

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 Rodelle Organic Baking Cocoa (31g)
  • 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 Rodelle Organics Pure Vanilla Extract
  • ¼ teaspoon Rodelle Organics Chocolate Extract
  • 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 they're 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 they're baked. If you keep some for the next day, just zap it in the microwave for 12-15 seconds to melt the chocolate again!

Note: These muffins were created by Sarah at Snixy Kitchen for Rodelle. Click here to see her original recipe and for more photos!

Inspired By Rodelle

Rodelle Baker's Extract

Rodelle Baker's Extract

March 24th, 2017

With the price of vanilla likely to get much higher before it gets lower, the market has responded in some interesting ways. Many retailers and food manufacturers will have no other option than turn to an imitation vanilla or another alternative...

Read More