GF Chocolate Chip Greek Yogurt Muffins

Name: GF Chocolate Chip Greek Yogurt Muffins
Cook time: 20 min
Yield: 14 muffins
Cuisine: United Kingdom
Ingredients: 2 cups gluten-free all-purpose baking flour (such as Bob Red Mill®); 1 cup coconut sugar; ⅔ cup cocoa powder; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon xanthan gum; ½ teaspoon sea salt; 1 cup miniature semisweet chocolate chips; ¾ cup buttermilk; 1 (6 ounce) container plain fat-free Greek yogurt; ¾ cup vegetable oil; 2 eggs; 2 teaspoons apple cider vinegar; 2 teaspoons vanilla extract; 1 tablespoon sliced almonds, or to taste

Easy and fast. Rich but not too rich, using Greek yogurt. Sweet, but not too sweet. Using coconut sugar is a lower-glycemic alternative to sugar. Or so I’ve read. Deep-dark and satisfying for the choc-o-holics in all of us. A recipe I have worked over and over to perfect. This being the best thus far. Best when cooled down and chips have firmed again. Depends on your likes.

INGRIDIENT

2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)

1 cup coconut sugar

⅔ cup cocoa powder

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon xanthan gum

½ teaspoon sea salt

1 cup miniature semisweet chocolate chips

¾ cup buttermilk

1 (6 ounce) container plain fat-free Greek yogurt

¾ cup vegetable oil

2 eggs

2 teaspoons apple cider vinegar

2 teaspoons vanilla extract

1 tablespoon sliced almonds, or to taste (Optional)

DIRECTION

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Step: 2

Combine flour, sugar, cocoa powder, baking soda, baking powder, xanthan gum, and salt together in a bowl. Fold in chocolate chips.

Step: 3

Combine buttermilk, yogurt, oil, eggs, vinegar, and vanilla extract in a separate bowl. Add the flour mixture and mix well. Batter should be thick; scoop into the prepared muffin cups using a tablespoon until about 3/4-full. Sprinkle sliced almonds on top.

Step: 4

Bake in the preheated oven until tops spring back when lightly pressed and centers are still moist and gooey, 17 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

NUTRITION FACT

Per Serving: 328 calories; protein 5.7g; carbohydrates 43.3g; fat 17.7g; cholesterol 27.1mg; sodium 358mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.

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