I’ve been tweaking these muffins over the last few weeks , but now I think I’ve finally come up with the new and improved version. They’re so good, you can’t even tell they’re gluten-free. I made these with orange essence and rind, but if you don’t like the choc-orange flavour combination, just omit it.
There is a bit of preparation with these muffins in that you need an active sourdough starter to make them. Mine is fed with (mostly) brown rice flour. Sometimes I add buckwheat, quinoa, millet or sorghum flour too. See here for more info on how to make your own gluten-free sourdough starter. You also need to let the flours and yoghurt sit together overnight (or for a few hours at least) to get the natural yeasts going through the flours – that’s what makes them so fluffy!
- 1 cup active sourdough starter
- 1 1/2 cups yoghurt
- 1 cup gluten-free flour blend
- 1/2 cup coconut flour
- 85 g rapadura
- 250 g rice malt syrup
- 100 g cocoa
- 120 g olive oil
- 130 g melted butter
- 2 teaspoons vanilla extract
- 2 teaspoons orange extract
- rind of 1 orange
- 1 teaspoon sea salt
- 1 1/2 teaspoons baking soda
- 4 eggs
- Combine the sourdough starter, flours and yoghurt in a large bowl and leave overnight, or for at least a few hours.
- Preheat oven to 180°C and grease 2 12 hole cupcake trays.
- In a clean bowl, mix rapadura, rice malt syrup, butter, oil, extracts, rind, salt, baking soda and cocoa together. (I did this by hand).
- Add the eggs, one at a time, mixing well after each addition.
- Gently stir the chocolate mixture into the starter mixture and mix until smooth (or you can do this with a stand mixer if you like).
- Pour into cupcake pans and bake for about 20 minutes, or until a skewer comes out clean.
- Cool on wire racks completely before eating while still warm.
- These muffins can stay in a sealed container for a few days, but will need to go in the fridge if they’re left for more than about three. They also freeze well.