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.
32 Baker Ratings
Tasted good but I added a hand full of gluten free oats a tbs of milled flax and 25g less fat and it came out great
Love this?
Fabulous results... i added white chocolate chunks as well which made the really chocolatey.
