Cocoa & fruit muffins

[Liberty]

These muffins have been modified over the past few months , from little bullets that the birds wouldn't even eat, into everyone in the house eating them straight from the oven.

Makes 12 muffins, use muffin papercases

5 1/2oz Buckwheat flour
2oz cocoa powder
2 tsp baking powder
3oz sultanas(soak them in warm water if you have time)
1oz cacao nibs (optional)
4oz zylitol
4fl oz light olive oil or grapeseed oil
12 fl oz water
2 small bananas

combine all ingredients.
bake for 25 minutes at 180.

Eat warm, also very good with some extra butter. :)

 

[Ollie]

These are a delight to eat, very light texture. :)

 

[T.C.]

Thanks Liberty!

 

[KTC]

loll I find glueten free recipes often take a bit of tweeking. I'll give these a try for my sons playgroup this week.. Thanks ;)

 

[HowToBe]

Is that 180 degrees Farenheit or Celsius? I'm guessing Celsius since I've never seen a baking recipe at 180 degrees Farenheit, but I don't want to mess things up.

 

[Nicholas]

Is that 180 degrees Farenheit or Celsius? I'm guessing Celsius since I've never seen a baking recipe at 180 degrees Farenheit, but I don't want to mess things up.

180C = 350F

 

[HowToBe]

Thanks! I am already in the process of making it as I check and get your message! Now I can proceed with confidence. Since I have no sultanas (raisins), I'm going to try it with blueberries and an extra tablespoon of xylitol to simulate the extra sweetness of raisins. They are going into the oven now!

EDIT: hmm... are they supposed to be gooey in the middle when you take them out of the oven? I checked with a toothpick, which came out dirty, so I put them back in for 5 minutes, then checked again the same way, but this kept happening until I had cooked them for about 40 minutes! I finally decided to just take them out and they are currently cooling (they do appear to be firming up as they cool, so maybe toothpick-checking doesn't work for this recipe?). Maybe the added moisture from the blueberries was too much? I tried adding a bit more buckwheat flour to the second batch (I was conservative about filling up the muffin cups the first time, so I had some left over batter), because the batter seemed a little runnier than I expected for muffins, and I added a little more baking powder to get some extra rise. This time, I'll try just taking them out and letting them cool at the 25 minute mark. They have 4 minutes left to cook at the moment, and it looks like they've domed up nicely in the oven (I had to look in with a flashlight since the oven light is broken).