Okay, we are pushing the definition of muffin this month, but these are great little chocolate bites! I have friends with gluten intolerance and also celiac, and while I can’t safely bake in my kitchen for celiac, I can test out recipes to share with them. This would be easy to mini-batch and just make 6 little brownies, I think that might be best for us as I really want to go have another…
And since writing that, there has been another batch made. They last pretty well in an airtight container for a few days, and there are requests to make them often! The muffin shaped brownie is perfect for gluten free brownies, which are notoriously difficult to cut cleanly.
Teff Brownie Muffins
makes 9-10
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
½ cup teff flour
6 tbsp unsweetened cocoa powder
2 tsp arrowroot or cornstarch
1 tsp instant coffee (optional)
¼ tsp baking powder
¼ tsp salt
Melt the butter and stir in the sugar until fully moistened. Beat in the eggs one at a time. Add the vanilla and stir to combine. Sift together the dry ingredients (to avoid cocoa lumps!), then blend thoroughly with the wet ingredients. Portion into a paper lined muffin tin. Let batter set while preheating the oven.
Bake at 350ºF for ~20 minutes. Test a few minutes early and remove from oven as soon as a toothpick or cake tester comes out clean. Let cool completely. Dust with powdered sugar if desired. Enjoy with a glass of milk or plant based “milk”.
Here are some more muffins for your Monday:
