Saturday, 29 July 2017

Gluten Free Dark Chocolate Muffins

I have just tweaked this recipe again and found it works even better as follows:-


300 grams of Bob's Redmill 1to1 Baking flour - gluten free
1 heaped teaspoon of baking powder
175 grams of golden caster sugar
2 good tablespoons of good quality cocoa powder - I use Callebaut
250 grams of dark chocolate chips - again I use Callebaut
3 eggs
100 grams butter melted
220 ml milk

You can use dark/milk and white chocolate chips instead of just dark.  The taste will be sweeter than using just the dark chocolate.


Preheat the oven to gas mark 6 and get your tin ready with 12 muffin cases.

Mix all the dry ingredients together except the chocolate chips.

Mix all the wet ingredients together.

Make a well in the centre of the flour mix and pour the milk/egg mix into the middle, gently incorporate all the flour into liquid and stir until there are no lumps of sugar or flour.

Put the chocolate chips into the mix and stir again.

Add a little extra milk if you think the mixture is too thick.

Spoon a good heap into each muffin case.  Use all the mixture.  They will look really full but don't worry they won't spill over.

Place in the middle of the oven and cook for 30 minutes.  Anymore and they will start to burn on the top.  

When you put them in the oven after about ten minutes you will look and think that they are not going to rise.  Just leave them for the full time - when you go back they will look like muffins.

Sprinkle with a little icing sugar before serving with your favourite hot drink.

It took me a while to get this recipe right for muffins as I wanted something that was like the real thing and this is it.