Crafts and Life

Ingredients

• 175g Gluten free self-raising flour
• 1tsp Gluten free baking powder
• 2tbsp Cocoa powder
• 125g Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
• 125g Butter (unsalted) softened
• 2 Egg(s) (free range) medium
• 100g Dark chocolate chips
• 1tbsp Milk (whole)

The Method

• Set the oven to 180°C (160°C fan, gas mark 4). Line a muffin tray with 9 paper muffin cases.

• Place the flour, cocoa powder and baking powder in a bowl.

• In another bowl, beat the butter and sugar together until light and creamy. Gradually beat in the eggs, then stir in the flour mixture and milk.

  tip: Mixing your muffin ingredients

• Divide the mixture between the baking cases and bake for about 20 minutes or until the muffins are just firm to the touch.

  tip: Filling the muffin cases

• Allow to cool. These muffins will keep for three days in an airtight container.

   

  Makes 9 – taken from www.bakingmad.com