I am hoping my intermittent blogging this past year will be explained in one fell swoop when you see the cover of my new cookbook. I wouldn’t have thought 750 muffins were possible before this project landed in my lap, but it was more than possible, and a lot of delicious eats along the way. I have an entire chapter on gluten free muffins (150 total, sweet and savory), a vegan chapter (sweet and savory, 80+ recipes), and more. Here are the chapters:
Despite a lot of pulling-out-of-hair, late nights, absenteeism from Power Hungry, and added exercise to work off my own muffin top following months and months of testing and tasting countless muffins, it was an amazing project, and delicious fun. Now it’s less than two weeks away from being released (August 1, 2010 is the official release date), and I am so excited! I am going to be sharing some recipes from the book and also doing a giveaway of multiple copies of the book at the end of the month–so stay tuned!
Here’s one of my favorites from the book: Hazelnut Flour Muffins with Chocolate.
I use a mix of chocolate chips and cacao nibs to up the chocolate flavor while still keeping the sugar content in check. Never tried grain-free or gluten-free baking before now? This is the perfect place to start, as hazelnut flour doesn’t require adding any additional flours, starches, or gums. Simply mix and bake! If you cannot find hazelnut flour, almond flour can be used with equal success.
Add the flour mixture to the egg mixture and stir until just blended. Stir in coconut oil, chocolate chips and cacao nibs until blended.
Divide batter equally among prepared muffin cups. Sprinkle with a few additional chocolate chips or caca nibs, if desired.
Bake in preheated oven for 17 to 21 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 5 minutes, then transfer to the rack to cool.