~Muffin Monday ~Easy GF/SF Yeasted Choc Chip Hot Cross
Muffins!
It’s Monday again and I missed chatting with you all last week. I just haven’t had the energy to do much writing but I have been making some wonderful things for the family and work.
Things I’ve made this week:
Green Minestrone
Flourless Sugar Free Cashew Cookies
Coconut Butter (I can’t even…..by RIP Cuisinart blender 
)
Sugar Free Coconut Bunny Tail Balls
Lentil and Sweet Potato Cottage Pie
Sugar Free Lemon Poppyseed Cake
Sugar Free Chocolate Protein Cupcakes
Curried Veggie Empanadas (my favourite this week)
And Sugar Free Cashew Cake courtesy of my friends at Yes You Can! (recipe this week)
But last week I kept seeing all these amazing photos on Facebook of sugar free hot cross buns made with the I Quit Sugar recipe and knew that I wanted to make them. But I kept reading and re-reading the recipe and comments and the more I read the more I chickened out in trying a new recipe because, well, ingredients/time/effort ….. I couldn’t face throwing any of that away. So I opted for something in between the I Quit Sugar hot cross bun and my own hot cross bun muffin recipe to come up with a gluten free, sugar free yeasted chocolate chip hot cross muffin!
* NOTE: A word to the wise, though, is that I tried to make crosses on top before I baked them and, if you want to do this, just pipe a cocoa mixture on top before you bake. I tried to cut it through and it turned out…..well…….*rustic* is the word I might use 
Happy Monday everyone!
Easy Yeasted Hot Cross Muffins ~Yields 10 muffins
1 & 1/2 cups gluten free flour
¼ tsp xanthan gum
1/3 cup sugar or Natvia
1/4 tsp salt
4 tsp dry yeast
2/3 cup warm milk (I used Almond Cashew Milk)
3 Tbls vegetable oil
1/2 tsp vanilla extract
1 large egg
100 grams chocolate chips or sugar free Well Naturally chocolate melts
Glaze
2 tsp rice malt syrup
1 Tbls boiling water
Icing
½ cup cocoa powder
1-2 tbsp milk
In a large bowl, combine flour, xanthan, sugar and salt.
Dissolve the yeast in a measuring cup filled with the warmed milk.
When yeast is bubbly,
stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth.
Stir in the chocolate chips.
Divide the dough into a sprayed or lined muffin/cupcake pan pan and let rest for 15 minutes.
Mix together cocoa powder and milk and pipe on top *see note above!
Place the muffin pan into a cold oven, then set the oven temperature to 1750C.
Bake for about 20 minutes, until lightly browned at the edges and the center springs back when lightly pressed. Mix the glaze and brush over the hot muffins. When cooled, mix the cocoa powder and milk and pipe over the top in an X.
Enjoy warmed or room temperature – with real butter, of course!
