Glenda’s Grain Free, Blood Orange Chocolate Muffin Recipe

Glenda’s Grain Free, Blood Orange Chocolate Muffin Recipe:

(Gluten-free, Grain-Free, Kosher for Passover)

For those observing the Passover Holiday or for those people who are Celiac or grain free finding a tasty dessert for those special family Holiday gatherings can be difficult. With this recipe you won’t have to sacrifice taste for health. My sister in-law Glenda is a cooking genius and this is her recipe that I tried, fairly successfully I think, to replicate myself. It is kosher for Passover as well as gluten-free for a delicious Passover or Easter treat.

Dry Ingredients:

1 cup almond flour

1 cup coconut flour

½ cup unsweetened cocoa powder

½ cup sugar

½ teaspoon of kosher salt

½ teaspoon baking soda

Wet Ingredients:

4 large eggs

⅓ cup of olive oil

½ cup of chilled espresso

1 tablespoon vanilla extract

Blood Orange topping:

Grand Marnier

3 Blood oranges

Directions:

Step 1: Peel and cut Blood oranges into 12 Blood orange slices and soak with Grand Marnier in glass bowl for at least 30 minutes. Preferably up to 5 hours.

Step 2: Mix the dry ingredients (almond flour, coconut flour, cocoa powder, sugar, salt and baking soda) together.

Step 3: Mix and whisk the wet ingredients (4 eggs, olive oil, chilled espresso, vanilla extract) together.

Step 4: Slowly add the dry ingredients into the wet stirring continuously. The batter mixture should be wet when all the ingredients are incorporated.

Step 5: Grease and flour a 12 muffin inch tin.

Step 6: Place batter into tin holes and fill half way to the top. Do not overflow as batter will rise. Alternatively you can place the whole mixture into one large baking tin and bake for slightly longer (30-40 minutes).

Step 7: Bake for 25 minutes at 325 degrees Fahrenheit.

Step 8: Remove from oven and let cool.

Step 9: Place soaked Blood orange slices on top to garnish. Pour some of the Grand Marnier, blood orange juice from the marinating bowl over the muffins and let the liquid soak in.