Thursday, May 3, 2012

Hayden’s Chocolate Chip Muffins





This recipe is adapted from the Blueberry Muffin recipe on TACA's Recipe Database.

The original goal of adapting this recipe was to incorporate the EFA powder. But Hayden wouldn't eat the muffins with blueberries, so I tried chocolate chips instead. Bingo. Then I discovered that I could just keep adding pretty much anything I wanted to it: veggie puree, protein powder, calcium... as long as there were chocolate chips Hayden didn't pay much attention to the muffin part. You do have to be careful as you add things, that it doesn't get too dense. Although, again, if there are enough chocolate chips... : )




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Hayden’s Chocolate Chip Muffins

1 egg or egg replacer
1 c almond, rice, or flax milk
1/3 c oil or lard

1 c Bette Hagman mix
¼ c Bob’s Red Mill GF Flour
½ c sugar or honey
1 tsp xanthan gum
2 ¾ tsp baking powder
¾ tsp salt
1 c vegan chocolate chips


Optional:
½ c Kirkman’s EFA powder (adds amino acids, protein, fiber, omega essential fatty acids)
3T liquid calcium
4 tsp applesauce (or other pureed fruit or veggie)
½ scoop Plant Fusion protein powder (or your choice of protein. I chose Plant Fusion for its lack of common allergens.)



Heat oven to 400 degrees.  Beat egg with fork. Stir in milk and oil. (Add any optional wet ingredients.)  In separate bowl, measure all dry ingredients and mix them together.  Add wet ingredients and stir just to moisten. Batter should be lumpy- don’t overmix.

Fill muffin cups 2/3 full.  Bake 20 – 25 minutes or until golden brown.  Makes 16 muffins.


To make Bette Hagman's mix:
2 c rice flour
2/3 c potato starch
1/3 c tapioca flour




Notes:


  • I usually make about three batches of the Bette Hagman mix in a large bowl, label it, and save it for later.
  • If you use honey, cook at 375 and use ¼ c less liquid (honey can cause it to burn)
  • If you add the optional ingredients, you may need to add more or less liquid to get it to cake batter consistency.
  • To save time, double the recipe and pour the batter into a greased 9x13 pan to make "brownies." (pictured above)  
  • I use lard instead of oil to give him cholesterol (His cholesterol is low; see this post). 
  • I use honey instead of sugar for SCD. Now all I need to do is switch the flours out for SCD-compliant flours... and the chocolate?
  • I add calcium because Hayden is supposed to take a certain amount of calcium supplement each day, and if I know he'll eat a brownie/muffin each day, this can count as one calcium supplement. Calcium is heat tolerant (you can cook it) but not all supplements are, so you have to check first before using them.
  • I use parchment paper muffin cups if I'm making muffins:


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