caramel_chocolate_fudge_brownie_muffins
Table of Contents
Caramel Chocolate Fudge Brownie Muffins
Ingredients
- 1 1/4 c. gluten-free flour mix
- 1/4 c. brown sugar, packed
- 1/4 c. superfine sugar
- 3 T. cocoa powder (Hershey's)
- 2 t. baking powder (Rumford)
- 1 egg
- 1 t. vanilla
- 1 can (14 oz.) dulce de leche
- 1/2 c. Ghirardelli bitterweet chocolate chips
Directions
- Preheat oven to 350º F
- Mix together the dry ingredients (gluten-free flour mix, brown sugar, superfine sugar, cocoa powder, baking powder) in a large bowl.
- Stir together 2/3 of the dulce de leche, egg and vanilla. Add to the dry ingredients and mix until combined. (Dough will be *very* thick and sticky!)
- Add the chocolate chips and the rest of the dulce de leche – stir until roughly combined (leaving “streaks” of the dulce de leche is fine)
- Spoon into muffin cups lined with muffin papers and bake for ~20 min. (remove when well risen and still slightly underbaked)
Source
- Gluten Free Baking by Phil Vickery, p. 60
- Yield: 13 muffins (227 calories each)
caramel_chocolate_fudge_brownie_muffins.txt · Last modified: 2020/07/27 16:47 by 127.0.0.1