Pippa Kendrick's Gluten Free
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!
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!