GF Chocolate Cupcakes

As I experiment with gluten free and flourless baking, I'm having to learn to adjust sugar amounts.  As I revise the recipes, I will update them on here.  I don't like to use sugar, and use replacements whenever possible.  I always have to make the recipe as directed first, that way I know what it's supposed to taste like!

GF Chocolate Cupcakes

Preheat oven to 350.  Line muffin tins with paper liners or spray with cooking spray.

Mix together in a large mixing bowl:
1 cup sugar
1/2 cup white rice flour
1/4 cup potato starch
2 Tbs. tapioca flour
1/2 cup cocoa powder
3/4 tsp baking powder
3/4 tsp. baking soda
1/2 tsp salt
1/2 tsp xanthan gum

In a small bowl, whisk together:
1 egg
1/2 cup milk
1/2 cup oil
1 tsp vanilla extract
1/2 cup warm water or coffee

Add the liquids to the dry mixture and stir until well combined.
Fill muffin tins almost to the top, give them a little room to grow!
Bake at 350 for about 10 min. for mini muffins, 15-20 for regular size. (I made mini!)

GF Grain Free Blueberry Muffins

Blueberry muffins have always been my favorite. 

I like this idea of using almond meal to replace flour in pastries.

These feel healthy.

Grain Free Blueberry Muffins
In a food processor, grind 2 cups of roasted, UNsalted almonds to a fine meal.
Add right to the food processor:
1/2 tsp. baking soda
4 eggs
3 Tbs. honey
1 tsp. apple cider vinegar
1 tsp. vanilla
zest of one lemon
Mix well, then gently fold in:
3/4 cup frozen blueberries

Spoon into muffin tins and bake at 350 for 25-30 min., 15 min. for mini muffins.