You'd never believe these gorgeously-sweet chocolate muffins are gluten free, but they are! Go on, give them a try...
8 ingredients5 steps
Gluten Free
Ingredients
MetricImperial
175gGluten free self-raising flour
1 tspGluten free baking powder
2 tbspCocoa powder
125gBillington's Unrefined Golden Caster Sugar
125gUnsalted butter (softened)
2Medium free range egg(s)
100gDark chocolate chunks (or chocolate chips)
1 tbspMilk (whole)
Nutritional information per 63g serving
Energy 313cal
Fat 16g
of which Saturates 9.8g
Carbohydrates 37g
of which Sugars 21g
Protein 2.7g
Salt 0.19g
Method
Step 1
Set the oven to 180°C (160°C fan, gas mark 4). Line a muffin tray with 9 paper muffin cases.
Step 2
Place the flour, cocoa powder and baking powder in a bowl.
Step 3
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.
Step 4
Divide the mixture between the baking cases and bake for about 20 minutes or until the muffins are just firm to the touch.
Step 5
Allow to cool. These muffins will keep for three days in an airtight container.
35 Baker Ratings
I’ve baked these several times. They are soft and fluffy and oh so easy to make.
Love this?
Hi all fellow bakers/cooks, brilliant...but I did twick it a bit. I added crushed linseed, omitted the chocolate and replaced with banana and used one large egg (as that's all I had). End result 12 delicious muffins. Thank you for giving me opportunity to use your basic recipe.
