Gluten and dairy free double chocolate chip Muffins recipe by Chocolate Source

Gluten and Dairy Free Double Chocolate Chip Muffins

How to make Gluten and Dairy Free Double Chocolate Chip Muffins:

Quantity	Ingredients
280g	gluten-free flour (I used a mixture of rice flour, potato flour, quinoa flour and tapioca flour, but you could just use a ready mixed gluten-free flour)
pinch of	sea salt
4 level tsp	gluten free baking powder
1 level tsp	cinnamon
75g	golden unrefined cane sugar
½ tsp	xanthum gum (optional but improves texture)
4 tbsp	cocoa powder
2	medium eggs whisked
185ml	rice milk
110g	melted PURE Sunflower (non-dairy) margarine
100g	good quality dark chocolate, cut into chunks
1 tsp	vanilla essence

Method
1. Preheat oven to Gas Mark 6 (200◦C). Place 12 muffin cases in muffin tin. 2. Sift flour, salt, baking powder, cocoa powder, cinnamon and Xanthum gum into a bowl. 3. Add remaining ingredients except chocolate chunks, mix well. Finally stir in chocolate chunks. 4. Spoon into prepared cases and bake at top of oven for 20 to 25 minutes until well risen and firm to touch. 5. Remove and transfer to a wire rack to cool.

Tip: Check after 20 minutes to prevent burning. You may need to lower temperature slightly at this point.

I have just tried this recipe for my son’s school fayre. I was amazed at how well they worked out and were snapped up in seconds at the beginning of the fayre. There’s nothing worse than seeing a range of cakes on a stall and not being able to eat any because of food intolerance's or special diets.

Thanks to
Eileen McTague from the United Kingdom for submitting this Gluten and Dairy Free Double Chocolate Chip Muffins recipe.

Added on 11 June 2009.

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