A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
Looking at healthy food & food alternatives- redesigning classic recipes & new recipes;
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Before undertaking any recipes found on this blog please look to the note in 'Cookery' !

Tuesday, 14 August 2012

Chocolate Cherry and Chocolate Pumpkin Muffins...

 
Makes: 24
Ingredients:
   2 1/2 cups self-raising wheat free/ gluten free flour
   3/4 cup low GI brown sugar
   1 1/2 tsp. cinnamon
   1/2 tsp. bicarb soda
   1 2/3 cups almond or rice milk
   2 eggs
   1 tsp. vanilla
   125g vegan spread, room temperature
   200g dark cooking chocolate (dairy and soy free), chopped
   1/4 small- medium sized pumpkin, skinned and grated
   150g glaze cherries, finely chopped
Icing:
   150g dark cooking chocolate (dairy and soy free)
   1 carton of almond cashew whipping cream (I use Healthy Top Whipping Cream)
Method:
  1. Preheat oven to 180°C. Line twenty-four 1/3 cup (80ml-capacity) muffin pans with paper cases. 
  2.  Stir main ingredients chocolate and spread in a heatproof bowl over a saucepan of simmering water until smooth (make sure the bowl doesn't touch the water). Remove from heat and set aside to cool slightly.
  3. Using an electric mixer, mix flour, sugar, cinnamon, bicarb, vanilla, eggs and milk until well combined (it will be quite runny, but that is ok as the chocolate will thicken it up). Add the melted chocolate mixture and stir to combine.
  4. Separate half the mixture into another bowl. Fold the pumpkin into one bowl and the cherries into another. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.
  5.  In a heatproof bowl over simmering water sir the icing portion of the chocolate, until smooth(make sure the bowl doesn't touch the water). Remove from heat and set aside to cool slightly.
  6. Use an electric mixer to beat the almond and cashew cream, slowly pour in the cooled chocolate and continue beating for 3-5 mins, or until desired consistency (peaks should hold their form). Spread or pipe the icing onto the muffins and top the cherry ones with a glazed cherry!
The pumpkin and cherry taste in the muffins in nice but subtle.

2 comments:

  1. Replies
    1. They were pretty freaking tasty!!

      You can help me come up with new concoctions when you move down =D

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