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.
Ingredients
- 175g Gluten free self-raising flour
- 1 tsp Gluten free baking powder
- 2 tbsp Cocoa powder
- 125g Billington's Unrefined Golden Caster Sugar
- 125g Unsalted butter (softened)
- 2 Medium free range egg(s)
- 100g Dark chocolate chunks (or chocolate chips)
- 1 tbsp Milk (whole)
Recipe Reviews
I made this recipe and it went really well. I managed to get 10 muffins from the batter instead of 9. Always a bonus!
These buns were just the best ever so light and full of taste. Very easy to make. Thanks a million
Great texture and after taste.
This recipe was truly delicious I loved eating it and it was really quick and easy. This is Definitely something I would make again.
I loved this recipe quick and easy and so tasty especially delicious
I followed the recipe,but the muffins were very dry,my boys make lots of mess eating them,not sure what went wrong...All ingredients were room temperature,oven preheated,they looked lovely,but very dry. It's really hard to find a good recipe,to make gluten free taste delicious,in a way that it tastes fresh and you don't need a sip of cuppa after every bite.
Ingredients
- 175g Gluten free self-raising flour
- 1 tsp Gluten free baking powder
- 2 tbsp Cocoa powder
- 125g Billington's Unrefined Golden Caster Sugar
- 125g Unsalted butter (softened)
- 2 Medium free range egg(s)
- 100g Dark chocolate chunks (or chocolate chips)
- 1 tbsp Milk (whole)