On 11/17/2011 04:03 AM, Paxton wrote:
> I like the chocolate muffin recipe but I am looking for details of
> making it. Which is explained. If you can upload a video of cooking it
> then it would be very easy for me to cook by myself.

Totally unfamiliar with the muffin machine concept myself.
I use rice flours in my Double Chocolate muffins and likely
they would be better with a soft wheat flour.

This is to make 6 wheat free cocoa muffins - bliss bombs

Rice Flour - see below,
Rumford Baking powder
Xanthan gum for use with non wheat flour
Sugar & brown sugar
72% baking chocolate a couple of ounces
Walnuts halves and pieces 4 ounces plus 6 halves
Cranberries dried (sweetened)
Cinnamon, nutmeg, mace, maybe ginger?
High quality vanilla extract sometime referred to
a bourbon vanilla extract. Vanilla in some form is
a standard addition to the chocolate.
Muffin tin either of silicon based plastic or
some quick release stuff for another pan as rice
flour is very sticky.


Take 2 thirds cup of brown rice flour or mixed white rice and brown
rice flour and mix with a teaspoon of Xanthan Gum and a tablespoon
of Rumford baking powder. A pinch of salt. If you can use wheat
flour then you don't need Xanthan gum.

Add cocoa powder 6 tablespoons and sugar 3 tablespoons of
white or 2 of white and one heaping tablespoon of brown sugar.

Mix well. Add spices such as 1/4 teaspoon of the following
nutmeg and mac, two half teaspoons of cinnamon..

For richer muffins add 1 ounce or even two ounces of chopped
bittersweet chocolate. About 1 2/3 ounce is where I have settled
lately. Chocolate is 72% cocoa solids,

I like the chocolate, walnuts and dried cranberries added
and put them into a separate bowl. I add the chocolate, the nuts
and berries into a separate bowl and add a couple of tablespoons
of the flour mix and stir to coat the additions very well.

I used a flexible silicon muffin pan and coat it with spray-on
canola oil. Rice flour is very sticky. If you don't have silicon pans
parchment paper can help or heavy duty muffin papers but they
become very hard to remove with rice flour.

When you have the dry ingredients and the pan ready get a
cup of warmwater and a large mixing spoon. You can substitute
for the water, a half cup of decafe or regular brewed coffee to
help bring out the chocolate flavor more strongly.

Crack a room temperature egg into a bowl, add 1.5 ounce
(45 cc of canola oi)l and, mix very well.
If you care too you can add some yogurt or sour cream to this
and again mix very well,

Add the mix to the flour and mix as well as you can
with a large spoon.
It will probably turn into a stiff mess but add the warm
water about 1 ounces 30 cc [one eighth cup] at a time.

As the mixture become more malleable add the nuts,
berries and chopped chocolate in quarter cup increments.
Add water as needed to produce an easily handled
dough and by handling I mean with that big mixing spoon
into the muffin pan and use a flexible scraper to clean as
much as possible into the muffin pan. Last addition
before filling the muffin tin is 15 cc of vanilla extract.
After the tin is filled I sprinkle the tops of the muffins
to be with cinnamon-sugar then press in a half a
walnut and sprinkle again with cinnamon sugar.

I bake at 325 F for an hour and a half
test then with if the toothpick and if it comes
out clean enough then I shut off the oven and
let the muffins finish for another hour.

Very nice with a cup of strong decafe or even coffee.
You can freeze these wrapped in paper towels and stored
in a sealed bag. Let them cool first.

Enjoy.

bliss