This is a difficult post to write because this marks the last Muffin Monday (for now?). I barely baked this year due to a host of issues (oven, life, work, oven, gluten), but I am still extremely sad the monthly posts must end. Bundt Bakers, Bread Bakers, and Muffin Monday hold a very special place in my heart. I joined Bundt Bakers and later Bread Bakers and Muffin Monday at a very low point in my life. The groups gave me something to look forward to. I learned so much about baking thanks to them.
In August, I realised that I was gluten and corn-sensitive. I don't live in a very "gluten-sensitivity-aware" area, so it has been quite an experience. "But it's whole wheat, whole wheat is healthy." Ah, no. Not how that works. I managed to find some Bob's Red Mill gluten-free flour, but I haven't tested it yet. What I have been playing with, however, is cassava flour. Cassava is very popular in Jamaica. We typically boil it. There's also a flatbread called bammy that's made from the grated root. Bammy can be traced back to our indigenous people - Arawaks/Tainos - the times before wheat was introduced.
Using cassava flour, however, is very new. I was delighted to find out that it just might work as a great substitute in baking, and some very chocolatey muffins felt like the best way to test that.
IT WORKED!
The cassava flour worked so so well. I was extremely impressed. Just look at the crumb! You can't tell there's no wheat flour. The texture is a liiiiittle drier. But that's about the only difference.
For any Jamaicans reading this, I used the Gold Seal brand, so I can only vouch for that. The recipe comes from A Saucy Kitchen, who adapted it from Sally's Baking Addiction. I can't wait to do my own experiments.
Well, this is it. Time to close out this chapter of Muffin Monday. Thank you, Stacy, for hosting us all these years! It has been an amazing ride. Scroll down to see how the other bakers are closing out this chapter of Muffin Monday.
Cassava Flour Chocolate Chocolate Chip Muffins
Yield: 12 muffins
Ingredients
1 1/2 cup cassava flour (180g)
1 cup sugar (I used brown sugar)
1/2 cup cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup plain yogurt
1/2 cup oil
1/2 cup milk
1 1/2 teaspoon vanilla
1 1/2 cup dark chocolate chips
Directions
Line muffin pan with liners or grease well. Preheat oven to 425 F.
Whisk cassava flour, sugar, cocoa, baking soda, and salt together. In another bowl, whisk eggs, yogurt, oil, milk, and vanilla.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Next, stir in the chocolate chips. Scoop into the muffin wells, filling each to the top.
Bake for 5 minutes, then lower the temperature to 350 F. Bake for another 12-15 minutes or until a toothpick inserted into a muffin comes out clean.
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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page
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