When my son asked me to make gluten-free chocolate muffins for his birthday I knew I was in trouble. The reason was that according to my experience chocolate muffins required nuts to be moist and tasty – but there was a strict no-nuts policy at school. So the flour I was looking for needed to be not only gluten-free but also have a pleasant nutty taste.
Well, the only flour I could think of was buckwheat flour. But buckwheat flour seemed to be a bad choice as a substitute for nuts – the kids did not really like the chocolate muffins because they found them much too dry and also a bit tasteless. So, the next time I was making chocolate muffins at home I made two changes: I used pearl millet flour instead of buckwheat flour and I also added plenty of finely chopped walnuts (this time the muffins were for my family only and there are no nut allergies in my family). Well, these gluten-free chocolate-walnut muffins turned out very nicely – they were delicious and moist and my family just loved them!
1 cup [US] = 235 ml = 16 tablespoons (TBS)
TBS = tablespoon = 15 ml
tsp. = teaspoon = 5 ml
1 stick of butter = 1/2 cup = 113 g (= 4 oz. = 8 TBS. = 24 tsp.)
1 pound (lb.) = 0.454 kilograms (kg) = 454 grams (g)
1 ounce (oz.) = approx. 28 grams (g)
1 inch (in or “) = 2.54 centimeters (cm)