Gluten Free Chocolate Rice Muffins

On, two, three and muffins are gone.

Last fall I followed my friends basic recipe for chocolate muffins. Shortly thereafter, I chose to modify it to use rice instead of gluten flours and chia seeds to replace eggs. Outcome? Delicious!

For 12 muffins prepare:

Dry ingredients:
- 330 g rice flour (grind rice grains into a rice flour in a mill or use already milled rice flour)
- 1 teaspoon of baking soda
- 2.5-3 tablespoons of raw cocoa powder
- 1.5 tablespoons of chia seeds

Wet ingredients:
- 270 g yogurt
- 75 g of melted coconut oil (or ghee)
- 3 tablespoons honey

Instructions:
Soak chia seeds for a few minutes in just enough water to cover them. If the mixture is too thick after a few minutes, add a little water and stirr, so that the mixture becomes like a gel.

In a separate bowl combine the rice flour, baking soda and cocoa powder.

Add the yogurt and honey to the chia seed gel. Stir well and pour into the bowl with the rice flour. Now add the melted coconut oil. Next step is important - stirr the mixture very gently. The mixture should be fluffy but not liquid. The less you stirr - the better and more fluffy the mixture.

Pour the mixture into the muffin models and put them into preheated the oven to 180°C. Bake for 20-25 minutes...and it is done!