Gluten Free Chocolate Muffins

If you have been missing chocolate cake, you MUST try these... MUST! (pics coming soon)

Ingredients

3/4 cup (2 1/2 ounces) gluten-free oat flour

1/2 cup (4 ounces) granulated sugar

1/4 cup (1 1/4 ounces) potato starch or tapioca starch

1/4 cup (3/4 ounce) cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon xanthan gum

1/2 teaspoon vanilla extract

1 large egg

6 tablespoons sour cream

1/4 cup milk

1/4 cup vegetable oil

1 cup (or so) Mini Chocolate chips

nonstick cooking spray

 Preheat oven to 375°F. Whisk together oat flour, granulated sugar, potato starch, cocoa powder, baking soda, and xanthan gum in a medium bowl. Add egg, sour cream, vanilla, milk, and vegetable oil. Whisk until batter is smooth. Add mini chocolate chips. Allow batter to stand for five minutes. Lightly coat tins with nonstick cooking spray.

Bake until the cake springs back to the touch, about ten minutes.

Wheat Free Chocolate Sour Cream Cup Cakes

Because I'm now experimenting with wheat free, soy free, rice free, nut free, peanut free meals... I often come across a recipe that I don't want to lose. So then I think, where I can put said recipe? Duh, on the blog.

While this is not a freezer friendly meal, this is a treat and one I don't want to lose.

Ingredients:
2 eggs separated 
1/2 Vanilla
1/4 cup sour cream

Sift together:
1 1/4 cups of Quinoa Flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp
1/2 tsp salt

In a pan on the stove bring just to a boil 1/4 cup of butter and 1/2 cup of water. Trust me when I say the stove... I tried this in my microwave and it exploded. So right, bring to just a boil and whisk in 1/4 cup of cocoa powder.

Cool cocoa mixture then add the vanilla, sour cream and the egg yokes. Whisk until smooth. Now add the dry ingredients and mix until well combined. Will look like thick brownie mix.

Beat the egg whites until stiff but not dry, then fold into the mixture. The mixture should now resemble cake mix.

Spoon into paper muffin liners and bake at 375 for 20 minutes.