Chocolate muffins – gluten free

My weekend guest who is avoiding gluten is back. I made some more bread using the Phil Vickery app I reviewed which has turned out well – adding some fine cornmeal gave it a delicious taste.

But what for tea? I was keen to try out Dove Farm’s self raising flour which includes rice, potato, tapioca, maize and buckwheat. It has xanthum gum included which gives a spongy texture and raising agents. This flour is new to me, and I am very pleased with the results.

Gluten Free Chocolate Muffins

Gluten Free Chocolate Muffins

I adapted a recipe from the Cupcakes From the Primrose Bakery You would be very hard put to tell the cakes were made from anything other than standard wheat flour.

I have a set of Reusable Cupcake Cases which are marvellous ( a favourite gadget of ours). No need for wasteful paper cases.  You can use gluten free plain flour and add 2 level teaspoons of baking powder, but do check that this is gluten free, some isn’t.

The recipe makes about 10 muffins depending on the size of your cases. Pre-heat the oven to 175 degrees.

Chocolate muffins - gluten free
 
Preparation time
Cooking time
Total time
 
A quick easy gluten free recipe for chocolate muffins. This recipe was adapted from the Primrose Bakery Cookery Book
Author:
Recipe type: Cake
Cuisine: British
Serves: 10
Ingredients
  • 175 grams of soft brown sugar
  • 85 grams of butter
  • 2 large eggs separated
  • 50 grams of cocoa (preferably unsweetened). Make sure it is 100% cocoa
  • 125 grams of Dove's gluten free self-raising flour
  • Pinch of salt or squeeze of lemon
  • 180 ml of evaporated milk
  • 1 teaspoon of vanilla extract
Instructions
  1. Preheat the oven to 170C
  2. Cream the butter and sugar together by hand or using a food processor or hand whisk.
  3. Add in the egg yolks, followed by the cocoa and self-raising flour. Mix well.
  4. Add in about ½ the evaporated milk, the vanilla and mix.
  5. Add more until the mixture is fairly loose but not runny.
  6. In a separate bowl, whisk the egg whites. When it starts to froth add a squeeze of lemon or pinch of salt. This helps the egg whites to froth well.
  7. Now you need to combine the two mixtures. Add one tablespoon of the egg whites to loosen the chocolate mixture. Then gradually fold in the rest of the egg white.
  8. Fill the muffin cases close to the top. Place in the oven. Check progress after about 10 minutes. In a fan oven they take about 12-15 minutes to cook, but this could vary depending on your oven. They are done when they are well risen and spring back up when you press lightly.
  9. Cool and cover with your favourite topping.

 

 

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About Bread Baker Danielle

Danielle founded Edinburgh Foody in 2010. Having qualified as a professional bread baker in France in 2014, she is now on a new adventure in Gloucestershire. Check out severnbites.com Look out for occasional posts for Edinburgh Foody

5 Comments

  1. I am very keen to find a recipe which is gluten free, but I am also intolerant of eggs. Am desperate for the taste of cake again!! Any suggestions please ?

  2. Thanks for supporting the gluten free family.

  3. Sounds delicious! Will have to try these 🙂

  4. Pingback: Marvellous Muffins

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