These heavenly rich chocolate flavoured muffins are moist that is enjoyed by everyone. I decided to try this recipe because I have been looking for gluten free recipes. It is challenging to find some easy recipes that I can do at home, without having to purchase many special ingredients when I only needed a small amount. I took a particular interest because a friend has been recently diagnosed with coeliac disease. She is absolutely amazing person with her display of positive attitudes by accepting this major change in her life. I made a batch of these muffins for her today, which coincidentally is Coeliac Awareness Week (13-20 March 2017). If you are making these muffins for someone who has coeliac disease, please read the information about the ingredients marked with * to ensure these muffins are gluten free.
125g dark cooking chocolate *
50g unsalted butter
4 eggs, separated
1/2 cup milk
1 teaspoon vanilla extract
200g almond meal
1 tablespoon cocoa powder *
1 teaspoon baking powder *
1/2 cup brown sugar
1/2 cup choc bits *
Preheat the oven to 200ºC. Line a 12-hole muffin pan with paper cases.
In a small saucepan, melt butter and chocolate over small heat, stirring every so often, until they have fully melted. Pour melted mixture into a mixing bowl, set aside to allow it to cool slightly.
Stir in egg yolks, then gradually add the milk and vanilla extract.
Add almond meal, cocoa powder, baking powder, brown sugar and choc bits. Combine well.
In another mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
With a large metal spoon, fold one third of the egg whites into the chocolate mixture, then add the remaining egg whites.
Spoon chocolate mixture evenly into the prepared muffin cases. Bake for about 20 minutes, or until a skewer comes out clean when inserted in the middle.
Remove muffin pans from the oven, and allow to muffins to cool slightly before removing them from the pan.
Dust with icing sugar* and enjoy!
Information about the ingredients:
Dark cooking chocolate – not all cooking chocolates are gluten free. It is important to double-check to make sure the one you will be using in this recipe is gluten free and or likely to be gluten free.
Cocoa powder – generally any cocoa powder that has been ‘dutch processed’ are likely to be gluten free, which is generally is safe to use. If you want to be 100% certain that the cocoa powder is gluten free, they will be found in the health food isle in the supermarket.
Baking powder – do double-check that the baking powder you use is gluten free. Apparently, there is one brand which it is and another brand which it isn’t.
Choc bits – like the cooking chocolate chocolate, you will need to check whether it is either gluten free or likely to be gluten free. There are some brands of choc bits that do contain gluten and other brands which is likely to be gluten free. In this recipe, I found a block of dark chocolate which was likely to be gluten free, coarsely chopped 100g of it.
Icing sugar – it is important to use Pure Icing Sugar and not Icing Sugar Mixture. Icing Sugar Mixture contains starch which has gluten.