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Pippa Kendrick's Gluten Free

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CHOCOLATE MUFFINS

These rather indulgent numbers are just what you would ask of a chocolate muffin: they are fat and round, belying the fluffy lightness of their interiors; their cocoa bean colour hinting at the sweet and powerful flavour contained in each bite.  Truly, these are just the thing for a weekend; you can have them for afternoon tea, pudding or even for breakfast!

Makes 12 muffins or 6 extra large muffins

You will need 12 muffin cases for this recipe

 
200g/7oz Doves Farm Gluten Free self raising flour

200g/7oz golden caster sugar

120g/4oz butter replacement – I use Pure Sunflower Spread

4 tbsp good quality cocoa powder

2 eggs – 2 heaped tbsp Orgran egg replacer whisked together with 4 tbsp water

125ml/4floz rice milk

Preheat the oven to 150c (130c Fan).  Add the flour, cocoa butter and caster sugar to a large mixing bowl and stir until combined.  Cut the butter replacement into cubes and then add to the flour mixture.  Rub together with your fingertips until you have a breadcrumb like consistency.

Pour over the egg replacer and rice milk and beat together until smooth and glossy.  Spoon the mixture into the muffin cases, levelling the tops and leaving a little room at the top for each muffin to rise.  Bake in the oven for 30 minutes until risen and fragrant.  Remove from the oven, transfer to a wire rack and allow to cool before serving – if you can wait that long!


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