Wednesday, 15 October 2014

Celebrate Eurochocolate with Choco Pumpkin Muffins

Eurochocolate is the festival which is entirely dedicated to chocolate of Umbria, which is a historic as well as modern central Italy region. I love chocolate recipes. This festival takes place every year in the month of October in Perugia. The origin of this festival dates back to 1994 and symbolizes creative architect Eugene Guarducci. The festival displays Italian and International chocolates. It also consists of various cultural events and shows that animate the streets of the city. The most remarkable events among the events is the display of enormous Chocolate Sculptures, made by skilled sculptors. 
These sculptors are made out of one metre cube volume of chocolate. The sculptors prepare and display designs of their masterpiece during the event. I decided to make vegan and gluten-free pumpkin chocolate chips muffins for a perfect celebration. I have used Flax Seed Egg that is the substitute of organic egg to keep it vegan. Gluten-free flour is readily available in the market. I thought of combining the chocolate from Europe and pumkin of America to make a friendly recipe that would cheer both the nations.
1/4 teaspoon Salt,
1/2 cup Brown Sugar,
1 teaspoon Cinnamon,
1/2 cup Pumpkin puree,
2 cups Gluten-free Flour,
2 tablespoons Canola oil,
1 teaspoon Vanilla extract,
1/2 teaspoon Baking soda,
1 teaspoon Baking powder,
1 cup Almond milk+1 Tbsp Lemon juice,
1/3 cup Vegan Semisweet Chocolate Chips,
1 Flax Egg (1 tablespoon flaxseed meal + 2.5 tablespoon water).
Preparation Method:-
  1. Preheat oven to 375 D. F. Line muffin tin with paper liners. Prepare flax egg by mixing flax meal and water in a large bowl. Let it rest for 5 minutes. Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder and cinnamon and whisk.
  2. Carefully place flour into a bowl, over wet ingredients and stir. Add chocolate chips and stir again lightly. If the batter appears to be thick, add almond milk accordingly. Fill the mixture in muffin tins.
  3. Add a few more chocolate chips to the top, if you are a really big fan of chocolate like me. Bake for 28 minutes or until golden brown. Check whether it’s baked or not with the help of a toothpick. It must come out clean when inserted till the bottom of the muffin.
  4. Let the muffins rest in the pan for 5 minutes. Enjoy the treat.
Enjoy Unique Chocolates on Eurochocolate Fest!

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