|Gluten Free Lighter Cherry and Dark Chocolate Muffins|
The hardest thing for me after I stopped eating gluten was the lack of snacks. Most store bought gluten free snacks taste similar to cardboard and still cost an arm and a leg. After trying every type of snack that I could eat at the store I finally gave up and started cooking all my snacks from scratch. Cooking gluten free from scratch proved to be more difficult than I thought it would be. The type of flour and the amount of leavening ingredients can have a great impact on the outcome of the food. This week I tried a new recipe for gluten free Lighter Chocolate Cherry Muffins from Everyday Food magazine.
This recipe has 9 ingredients. It takes 40 minutes of total time, 15 minutes of which is active and makes 12 servings. I did make a number of modifications to the original recipe. First the original recipe was not gluten free. I ended up making two versions of this recipe, one with gluten for the rest of my family and another batch gluten free for myself. For the gluten free version I used gluten free Bisquick. My baking time was longer than the recipe stated, by approximately 5 minutes. The gluten free version actually rose better and came out lighter than the gluten version. I think the regular version needed 1/2 cup more baking mix than the original recipe used.
These muffins taste a little bit sweet, but not anything like a cupcake. If you are looking for a sweet muffin, this recipe wouldn't fit your needs. The muffins turned out light with a hint of sweetness from the cherries and chocolate chips. I liked that the muffins weren't overly sweet so they were perfect for breakfast with a cup of coffee.
For the recipe go to Lighter Chocolate Cherry Muffins.