My new sponsor is … UDI’S.
Udi’s is a gluten-free company. From the products to the customer service, my experience has been great. Although I love Udi’s products just the way they are, I had an idea to do a few blogs on “upcycling” Udi’s for fun! One of my favorite Udi’s products is the double chocolate muffins. They are perfect for when you are in a hurry or when you want a yummy muffin for breakfast. 🙂
To re-purpose these muffins I’m going to make cake pops! Cake pops are basically cake and icing mixed together dipped in chocolate. Lets get started!
Serves: about 15
- 4 Udi’s gluten-free Double Chocolate Muffins
- 1/3 cup of gluten free chocolate fudge frosting
- 1 1/2 cup milk chocolate chips
- 1 tsp. coconut oil (or shortening)
- Shredded coconut (optional)
First, crumble the four muffins in bowl and add the frosting. Mix on medium speed with an electric mixer until the mixture is a sticky dough consistence.
Next, roll little amounts into balls and place them in the freezer for 1 hr. or in the fridge overnight.
Then, melt the chocolate and coconut oil in a microwave for 30 seconds and then 10 second intervals until completely smooth. Now take the cake balls out of the fridge or freezer. I am using these lollipop sticks I got from Michael’s but you can use popsicle sticks. Dip the stick in the chocolate and push it in the top of the cake ball. Then dip the whole cake ball into the chocolate until it is fully coated. If they get too soft put them in the freezer for 10 minutes. If you are adding shredded coconut sprinkle it on the cake pop while the chocolate is still gooey. Freeze for 20 minutes and then serve.
Hope y’all enjoy these amazing gluten-free cake pops. 🙂