Flourless Chocolate Muffins

3 eggs
1 cup sugar
5 oz almond flour (2 cups almond meal or finely ground almonds)
6 tablespoons unsweetened cocoa powder
2 tablespoons (1 fl oz) vegetable oil
1 teaspoon baking powder
2 teaspoons vanilla

Preheat oven to 350. Grease 6 large muffin tins or cups, or 12 normal muffin tins.

In a bowl beat the eggs with sugar for 3-5 minutes using an electric mixer. Add the vegetable oil and mix well.

Add almond flour, cocoa powder, vanilla and baking powder, and mix gently.

Bake at 350 degrees for about 35 minutes or until a wooden pick inserted in center comes out clean.

[image: stock.xchng]

Chocolate Chocolate Chip Nut Muffins

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
3/4 cup chopped walnuts
1/3 cup whole almonds
4 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.

Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.

[image: stock.xchng]