Recipe of the Week seems to have fallen by the wayside a bit in recent months, and as a result I've got a pile of recipes to share building up in my notebook.
It seems fitting that we should get Recipe of the Week up and running again with something suitably chocolatey and decadent sounding.
Muffins are a great weekday treat. They are so quick and easy to make up and a homemade muffin tastes far superior to a shop bought one. Not only that but they are so much cheaper to make than to buy - especially if you are making them free from!
The secret to making muffins is not to over mix the mixture. Just stir the wet and dry ingredients together enough to mix all the dry stuff in. It doesn't matter if the mixture is still lumpy. Over mixing will give you a heavier, chewier muffin.
I've also found that when baking anything chocolate and gluten free it is better to use drinking chocolate rather than cocoa, as cocoa will dry out the cake much more. Obviously be sure to check that the drinking chocolate is a dairy free one if you are baking dairy free too. I use either Cadbury's Drinking Chocolate or Sainsbury's own brand Drinking Chocolate and both are gluten and dairy free. Make sure that you don't use an instant hot chocolate powder instead as these will contain dried milk.
You could substitute dairy free white chocolate buttons for the chopped dairy free white chocolate in these, but the boys prefer the larger chunks that you get when chopping a chocolate bar.
These muffins are amazing when warm from the oven.
So, onto the recipe.
This recipe will make around 16 muffins.
You will need:
Dry Ingredients
9oz gluten free self raising flour
1/2 tsp bicarbonate of soda
5oz sugar
4 tbsps dairy free drinking chocolate
2oz dairy free dark chocolate chips
2oz dairy free white chocolate, chopped into smallish chunks
Wet Ingredients
1 egg
9fl oz soya milk
3 fl oz vegetable or sunflower oil
Method:
- Preheat the oven to 200C and line two muffin tins with about 16 muffin cases.
- Mix all of the dry ingredients together in a bowl.
- Mix all of the wet ingredients together in another bowl.
- Add the wet ingredients to the dry ingredients and mix together until all combined, remembering not to over mix.
- Spoon into the muffin cases until they are about 3/4 full.
- Bake for about 20 minutes until they are firm on top.
