My friend Sarah is a beautiful person inside and out, and she writes beautiful, vivid lines of poetry (that often make me go "whaaaaaaaat? daaaammmn" because you know, I'm so eloquent in my writing feedback and all) to boot. The boy that just broke up with her must be a crazy person, but more to the point here, Sarah was in dire need of some chocolate. Since she's such an awesome person, I try not to hold her gluten-free diet against her, and I even occasionally bake something for her. Heartbreak is definitely such an occasion! However, I wanted to at least GIVE the appearance of this being a healthy treat, and there are currently 875,607,321 lbs of zucchini available at local farmers markets around here, so I thought, why not throw in some nutrition/zucchini/little flecks of green stuff as a signifier of new beginnings into a gluten-free, chocolate-y muffin? Then, she could even, like, eat them for breakfast or something. ;-)
Last time I was at Bob's Red Mill, I spotted a new product, a Gluten-Free Pie Crust Mix. I bought the flour from the bulk bin, which makes it more affordable than just buying a 1 lb bag (for $4.39, yikes!!). I actually didn't like the pie crust that I made with it because it seemed chewy, but I decided to see if it would work like an all-purpose/pastry flour substitute, and it did! My Tester-in-Chief, M, didn't even realize it was a GF muffin, and even though I knew it was, I couldn't taste the difference! I'm sure the huge chunks of chocolate helped with that disguise, but we'll go with it. Sarah pronounced (with melted chocolate on her lips) that the breakup was (almost) worth it for the muffins.
1 1/2 cups Bob's Red Mill Gluten-Free Pie Crust mix
1/2 cup granulated sugar
1 tsp baking soda
1/2 tsp kosher salt
1 large egg
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
2/3 cup full-fat sour cream
1 tsp vanilla extract
1 heaping cup (mine was 7 oz) shredded zucchini
1 cup bittersweet chocolate chunks (or chips, but I was out)
1/2 cup chopped walnuts
1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the dry ingredients: the GF pie crust mix, granulated sugar, baking soda, kosher salt. In a separate medium-sized mixing bowl, whisk together the wet ingredients: the melted butter, sour cream, egg, and vanilla. Set the whisk aside and stir the shredded zucchini into the wet ingredients with a spatula.
2. Stir the wet ingredients into the dry just until combined, then add the chocolate chunks and chopped walnuts, again stirring until just combined.
3. Divide the batter between the 12 muffin tins, filling almost to the top of the muffin liner.
4. Bake in the preheated oven until the muffins are golden brown on top and a toothpick inserted into a muffin comes out without raw batter clinging to it, about 25-30 minutes.