Gluten-Free Chocolate Muffins

Set the oven to 180°C (160°C fan, gas mark 4). Line a muffin tray with 9 paper muffin cases.

Place the flour, cocoa powder and baking powder in a bowl.

In another bowl, beat the butter and sugar together until light and creamy. Gradually beat in the eggs, then stir in the flour mixture, chocolate chips and milk.

Divide the mixture between the baking cases and bake for about 20 minutes or until the muffins are just firm to the touch.

Allow to cool. These muffins will keep for three days in an airtight container.