Still on the challenge of gluten-free, my latest attempt was chocolate muffins with choc chips.
Last weekend I had an amazing coffee muffin from a local cafe and while I was driving home from the velodrome I decided that I had completed a good workout and deserved that muffin again. Unfortunately the cafe was not open. Instead I went home and quickly cooked these muffins to take to work. I got the thumbs up from all in the office.
Next time I would halve the recipe as I didn't notice how many it cooked until I was part way through quickly cooking them. It made around 20 muffins so I did freeze the leftovers - they defrost quite well.
Also, make sure that all of the additional ingredients don't have gluten (for example, the choc chips). I didn't double check all of the ingredients but my colleague didn't have a problem with them (luckily).
Ingredients
3 cups gluten-free SR flour (I added an extra half cup of flour because I didn't think the mixture was thick enough)
3 tablespoons cocoa powder
1 1/2 cups brown sugar
200g choc chips
1 1/2 cup milk
120g butter (melted)
2 eggs (beaten)
3 cups gluten-free SR flour (I added an extra half cup of flour because I didn't think the mixture was thick enough)
3 tablespoons cocoa powder
1 1/2 cups brown sugar
200g choc chips
1 1/2 cup milk
120g butter (melted)
2 eggs (beaten)
Method
1. Add flour, sugar, cocoa, choc chips (if you are the sort of person who sifts, sift the flour and cocoa but I didn't bother)
2. Add milk, butter, eggs until just combined.
3. Place into muffin papers in muffin trays
4. Bake for 180 degrees C for 20-25 minutes.
1. Add flour, sugar, cocoa, choc chips (if you are the sort of person who sifts, sift the flour and cocoa but I didn't bother)
2. Add milk, butter, eggs until just combined.
3. Place into muffin papers in muffin trays
4. Bake for 180 degrees C for 20-25 minutes.
The original recipe was from bestrecipies.com.au
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