A different twist on your average muffin. These are gluten free with 70% fair trade, organic orange chocolate. They are also made with ricotta cheese which adds a hint of savoriness to them.
It’s a Happy Independence Day here in the sunny south. It’s my first one as a new mom. I couldn’t be more content than I am playing around in my kitchen, creating something new to enjoy.
I have a few great ingredients that I thought would be clever to put together. I purchased some Bob’s Red Mill Gluten-Free All-Purpose Flour, 44-Ounce Bag to play around with as I have eliminated gluten from my diet due to Hashimoto’s that I was diagnosed with two years ago. It’s an auto immune disease caused by hypothyroidism. Click here to read my experience with Hashimoto’s. In order to bake with gluten free flour, I’ve learned that structural assistance is needed from a binder. That’s where xanthan gum is used. I’ve recently learned that ground flax or chia seeds can be used in place of xanthan gum to benefit from the same purpose.
I love love love summer for the sweet strawberries! I just can’t get enough. With this recipe I thought that I’d puree some to use with the addition of ricotta cheese. Yeah, yum-yum…
My incredible husband came home from the market the other night with perfectly ripened strawberries & this Theo Chocolate Organic Dark Chocolate With Orange Bar – 3 oz. My man sure knows how to please my palette. Needless to say, there were leftovers & thats where the idea came from to make these amazing muffins. Sweet Strawberries, Orange Dark Chocolate & Ricotta play the leading roll in this show. The texture is dense yet not too sweet. There is an opportunity for your mouth to communicate to your brain each ingredient as you think about while tasting them, a unique marriage.
This is my first time baking with all purpose gluten free flour. I’ve been a little shy about it. In fact I’ve been completely avoiding it as I find satisfaction in preparing other foods that don’t contain it. Well, the time has come & I’m up for the challenge. It’s opened a whole new door for me to experiment with. Stay tuned for more…
I did the best I could not to over mix. I was a little concerned as the dough turned out to be pretty dense. A lot of that has to do with the ricotta yet they turned out really moist & delicious.
Almost a scone-like consistency.
A quick update on my experience as a mother so far… It has me busy. He is the most amazing little human I’ve ever met. We have reached the six week mark & things seem to be finally settling down a bit. We are beginning to learn how this little mans ways. I am excited to say that I will be focusing on my health as I have a challenge ahead in hopes to inspire others to follow. Thanks for reading! 🙂
- Wet Ingredients
- 1 stick softened unsalted Butter, room temp.
- 1 cup sugar
- 2 Eggs, room temp.
- 1/4 cup Full Fat Ricotta Cheese, room temp.
- 1/4 cup Whole Milk
- 1/2 teaspoon vanilla extract
- 8-10 Ripe Strawberries, diced & pureed.
- Dry Ingredients
- 2 cups all-purpose gluten free flour
- 1 teaspoon xanthan gum
- 2 teaspoon baking powder
- pinch of salt
- Turn the oven on to 375.
- Grease 12 muffin cups or add paper cups to muffin pan.
- In a stand mixer or hand mixer, cream the butter & sugar together, add each additional ingredient & combining until a smooth consistency is reached.
- Combine all dry ingredients together & add half to the wet ingredients with a few turns to mix, (don’t over mix) add the rest & gently mix together using a spatula.
- Spoon batter into muffin cups & bake for 10 min. – rotate pan & bake 10 min. longer.