These baked morsels are somewhat difficult to classify. On one hand they taste like a muffin, and on another, a sweet yeasted bread–yet they are so versatile, that by adding some mix-ins and a frosting, you could even get away with calling them a cupcake.
I personally think they taste like bread. My son voted cupcake. My daughter said “cookie” (okay, her 2 year old vocabulary isn’t very extensive and she calls anything sweet a cookie). I am positive my husband will think they taste just like a normal muffin.
I actually intended on doing something else, something more bready with this dough… but my plan was foiled since I didn’t have the ingredients handy to make what I originally intended. One of those last minute “oh no!” moments.
So these muffins were born!
I decided to make them slightly mocha flavored (because I am a coffee fiend), but some fresh berries, nuts, or even chocolate chips would fare well in these. Heck, you could even halve the sugar, leave off any toppings and have a basic dinner roll!
Yeasted Mocha Muffins ~ Vegan & Gluten Free
makes 9 standard sized muffins
In large bowl, combine yeast, 3 tbsp sugar and warm almond milk. Proof yeast until foamy, and then stir in remaining sugar and olive oil.
In separate bowl, combine sorghum flour, brown rice flour, potato starch, baking soda, baking powder and salt. Mix well to combine all flours into one uniform mixture.
Gradually add fl0ur mixture to yeast mixture until a sticky dough is formed.
Prepare 9 standard muffin cups by lining with paper liners.
Drop 1/4 cup batter into each muffin cup and sprinkle on mocha topping.
Preheat oven to 350 degrees and let muffins rise for 25 minutes in a warm area.
Bake for 20-25 minutes in preheated oven.
Let cool slightly and then drizzle with chocolate glaze. (To make glaze, whisk together all glaze ingredients until smooth, use immediately.)
Best served warm.
Extra awesome with a pat of Earth Balance margarine…