How to Make Double Chocolate Sorghum Muffins with Berry Swirl
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Preheat oven to 350°F (175°C). Line muffin pan with papers.
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Mix sorghum flour, potato starch, cocoa, sugar, and baking powder.
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Stir in applesauce, rice milk, and oil until smooth. Fold in chocolate chips.
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Fill muffin cups half-full, add 1 tsp mashed berries, top with more batter and swirl with toothpick.
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Bake 18-20 min, cool before serving.
Pro Tips for Perfect Double Chocolate Sorghum Muffins with Berry Swirl
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of sorghum flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Double Chocolate Sorghum Muffins with Berry Swirl?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Double Chocolate Sorghum Muffins with Berry Swirl?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for sorghum flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.