Art_Of_Entertaining_2016
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Brunch or Breakfast for a Crowd<br />
Double Chocolate-Raspberry Muffins<br />
I love the combination of chocolate and raspberry. This is a great muffin for serving a crowd. Also check out my morning glory muffin<br />
recipe in this book too!<br />
Ingredients<br />
• 1/2 cup coconut flour<br />
• 1/4 cup gluten-free unsweetened cocoa<br />
• 1/2 teaspoon baking soda<br />
• 1/2 teaspoon sea salt<br />
• 6 large eggs<br />
• 1/2 cup palm shortening<br />
• 1/4 cup maple syrup<br />
• 1 teaspoon vanilla<br />
• 1 cup frozen raspberries<br />
• 1/2 cup all natural chocolate chops<br />
Equipment: Mini muffin trays or Regular size muffin trays<br />
Directions<br />
1. Sift together coconut flour, cocoa powder, baking soda, salt in a large bowl.<br />
2. In another bowl whisk together shortening, syrup, eggs, and vanilla. Pour into dry ingredients and stir just until moistened.<br />
3. Fold in raspberries and chocolate chips.<br />
4. Pour batter into your lined mini-muffin or regular muffin trays<br />
5. Top with additional chocolate chips and raspberries if desired.<br />
6. Bake for about 20 minutes or until toothpick inserted in center comes out clean. Time will vary depending on the size of your muffins<br />
© Cindy’s Table<br />
www.CindysTable.com<br />
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