Wednesday, February 29, 2012

Double Chocolate Pecan Muffins: Gluten Free

Yum, right? :)

I'm trying to be more brave these days by trying my skills at making up my own recipes. The tough part is failing. If groceries were free, then who cares, I'd practice all day every day! But, alas, groceries are NOT free. (Can I get an 'Amen'?) Well, these little chocolate muffins are no failure. The only failure is that I may or may not have eaten two.


1 package gluten free chocolate cake mix
1 small package instant chocolate pudding
4 eggs
3/4 cup water
1/2 cup coconut oil, melted
1 cup chocolate chips
1 cup chopped pecans

Preheat oven to 350. Line cupcake pan with cupcake liners.
Combine all ingredients, except chips and nuts with an electric mixer. (Hand mixing won't cut it, I tried.) Once well combined, add remaining ingredients. Batter will be very sticky. Fill each cupcake liner 2/3 full. You can press the batter down, but I liked the odd shaped muffins better; they look cool. Bake for 20 mins until knife inserted comes out clean. Yield about 18 muffins.