Today I was really CRAVING some chocolate. After searching through the cupboards and fridge, to my dismay, I discovered we definitely did not have any chocolate in this house!
Enter this recipe. I use raw cacao which is packed with magnesium and antioxidants (the variety I use contains up to twice the amounts of antioxidants of traditional cocoa powder and can be found at most health stores). The recipe is really quick to use and can be completed with ingredients that most fellow gluten and egg free-ers have in the pantry – bonus!
I love using chia seeds in smoothies and oats, and even sometimes sprinkling over yoghurt and fruit, but this was actually my first time using it as an egg substitute in baking! Normally, I use the ‘flaxeggs’ made with flax seeds, but this time I decided to experiment with chia seeds in a ‘chiaegg’. Some say the chia seeds produce higher-rising baked goods than flax seeds, so I was keen to experiment with this. I did really enjoy the results and found the chia seeds to be just as good as the flax seeds, I will definitely be using them more in baking as a substitute.
These chocolate muffins are also speckled with raspberries – which are actually part of the rose family! Raspberries are a a top source of dietary fibre, a good source of vitamin C and a source of folate and vitamin E. If you want extra decadence, feel free to add choc chips if you have them!
Gluten Free and Eggless Quick Mix Chocolate Muffins with Raspberries Recipe
Yeilds 12 Large Muffins.
- 125g butter, room temperature
- 1 cup brown sugar
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract (for recipe – see here)
- 1 1/2 cups gluten-free self raising flour (to see my mix, click here)
- 1/3 cup raw cacao powder (or regular cocoa powder if you don’t have)
- 1/2 teaspoon bicarbonate soda
- 1 cup milk
- 155g fresh or frozen raspberries
- To make chia-egg, place chia seeds with 6 tablespoons of water and set aside to thicken for 15minutes.
- Preheat oven to 190C and line a muffin tin.
- Beat butter, sugar, vanilla essence and ‘chia-egg’ until light and creamy.
- Sift together flour, cacao and bicarbonate soda and add to mixture with milk.
- Beat on low setting for one minute, or until mixture is smooth and just incorporated.
- Fold in raspberries. Spoon mixture into muffin pans and bake for 20 minutes.
- Remove from oven, allow to cool in pan for 5minutes, before moving to an airing rack.