These Gluten free chocolate muffins are soft, fluffy and full of rich chocolatey flavour! Easily make these dairy free with a few quick swaps!
- 175g Cassava Flour
- 1 tsp Gluten free baking powder
- 2 tbsp Cocoa powder
- 125g Caster Sugar
- 125g Unsalted butter (softened)
- 2 Medium free range egg(s)
- 100g Dark chocolate chunks (or chocolate chips)
- 1 tbsp Milk (whole)
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.
adapted from baking mad, follow link for creaming sugar video