I was trying to make muffins for the last few days, it was sort of like a muffin binge if you know what i mean. I started looking through the book “broccoli forest” when i stumbled on a simple blueberry muffin recipe. Course when we were at the market did it occur to me that blueberries won’t magically appear in our house? That a recipe called blueberry muffins would require blueberries?….
The beginnings of the ingredients
Nahhh, i’m a teenager it didn’t occur to me, besides i had already thought of a backup plan. My fist idea was strawberries which were..meh. The next day i decided to make it again but this time i used unsweeted chocolate nibs.They are very very bitter, just by themselves but my thought was they would taste better when cooked. Of course i was faced with another delema which was i didn’t have lemons. So i used (drumroll please) ORANGES!!
Whats the worst that could happen?? I only switched out the flour with white rice flour, blueberries with chocolate nibs,lemon to orange,and milk to soy milk (Silk). Oddly enough they turned out pretty well. Besides being overly crumbly, I’d say for people to give it a go. 
Want to know who the hell i am?? go to the cartoonist page!
And now, I, admin, am going to talk about how we made these, with pictures yet. 
Chocolate nibs and raw sugar
The main thing was we wanted to cook something with chocolate in as raw a form as we could. We didn’t want any added stuff, so I was quite happy when I discovered cocoa nibs. They were just bitter cocoa bean bits. They were perfect for what we wanted to do. We would add our own raw sugar, so control the sweetness.
I have found that if you read ingredient list, you would be surprised how much added crap there. Since I started making granola, I have checked out what store bought ones have it them, just in case there is something I want to add. What I notice is that they put a lot more sugar into everything.
how small the nibs were
We both weren’t sure how the nibs would work, not having used them before, but that is what cooking by experiment is all about. My neighbor, when I told her about this, said she usually only changed one or two things in a recipe, so when it did or didn’t work out, she would know what had caused it.
Yeah, well, we didn’t do that. Oh well.
The finished muffins
Oh, but we were quite happy with how things turned out. A little flat, as often happens with gluten free, but still quite tasty.
And, cartoonist actually wrote down how she changed the recipe, in the book. (see below). So, if we want to try this one again, and perhaps add more baking power, or something, we can do that.
The alterned recipe
