I was trying to make gluten- and chocolate-free muffins for a friend and adapted a family recipe for a chocolate-mayo cake to create this recipe. These are moist, cake-like muffins that are taste tested and approved by family!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
5 mins
total:
35 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

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  • Sift rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt together in a large bowl.

  • Combine lemon juice and zest in a 2-cup liquid measure. Add water to make 1 1/2 cups liquid; transfer to a large bowl. Add mayonnaise and blend with an electric mixer until creamy and most of the lumps are gone. Mix in sugar and poppy seeds. Pour into the flour mixture and beat for a full 2 minutes. Transfer batter into the prepared muffin cups.

  • Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Notes:

You can use brown or white rice flour, or a mixture of both. Xanthan gum can be used in place of guar gum.

Whipped dressing can be used instead of mayonnaise.

To make 48 mini muffins, use mini muffin pans and bake for 10 minutes.

Nutrition Facts

226 calories; protein 2g; carbohydrates 28.9g; fat 12g; cholesterol 5.2mg; sodium 257mg. Full Nutrition
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