Happy Holidays!

On our last school day before the holidays we didn’t have any real studying, we just drank glogg and ate treats in the morning and went to museum in the afternoon. I wanted to bring something that everyone could eat, which wasn’t very easy: two of my classmates are on gluten free diet, one can’t eat yeast and one is allergic to almost all fruits and berries. The lactose intolerants were the only ones I didn’t have to worry about, because I don’t use dairy anyway. I made chocolate muffins and I’m very happy with the result, especially because this was the first time a baked anything gluten free. My muffins were a success, even if they don’t look that good in the picture. But that was the best I managed to get before the batteries of the camera died. Original recipe in Finnish is here.

Chocolate Muffins

5 dl gluten free flour mix (Semper) or wheat flour
2,5 tl baking soda
1 tbsp sugar
1 tbsp vanilla sugar
1 tbsp soy flour
3 dl soy yogurt*
2 dl soy milk
100 g margarin, melted
0,5 dl cocoa powder
150 g dark chocolate
50-100 g peppermint candy or mint chocolate**

Sift flour, cocoa powder, soy flour and baking soda to a bowl. Grind the peppermint candy and chocolate, chocolate pieces can be bigger than the peppermint candy pieces. Combine with flour mixture. Whisk the yogurt, milk and the melted margarine together. Pour to the the flour mixture and stir well. If the dough looks too thick, add some milk. You probably need to do this if you’re making gluten free muffins. Grease a muffin pan and spoon the dough to muffin cups (about 2/3 full). Bake 15-30 minutes in 175 celsius degrees, try with a stick if they’re done.

*I’ve used plain soy yogurt, but I think vanilla flavoured would work fine too.
** Many coeliacs can eat wheat based glugose syrup, but if you’re not sure, use candy that doesn’t contain it.


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