Double chocolate muffins
In the throes of trying to nail this recipe, I have discovered that I’m pretty picky. That won’t be news to many who know me… but still, I was surprised how many recipes for gluten free muffins I trialled failed to make the grade. A chocolate muffin should be dark, moist and chocolatey. It doesn’t seem so very much to ask, but it wasn’t until fell back onto one of my own top tips for GF baking – using whole milk yogurt – that I was happy with the result.
Whatever your take on what you use elsewhere in your hot drinks and general cooking, I always recommend using whole milk products for GF baking. Whether it’s butter, milk or yogurt, the fat in whole milk products helps lock moisture in, combatting the driness that is always the enemy of the GF baker. Whole milk products are also free of thickening agents, which can only be a good thing.
If I hadn’t been making them for a coffee-phobe today, then I would try using a shot of espresso to replace part of the volume of milk. A little coffee always flatters the flavour of chocolate, and it’s a trick used with great success in chocolate mousse. And now that gets me thinking of using any leftover muffins as the base of a chocolate cherry triflesque (if that is a word) dessert , with cherries and chocolate mousse layer. Watch this space…
- 130g Lisa’s four flour blend (or other gum free GF blend)
- 1/4 tsp xanthan gum
- 25g cocoa powder
- 75g sugar
- 1/8 tsp sea salt
- 1/2 tsp bicarbonate of soda
- 1 egg
- 1 tsp vanilla extract
- 125g natural whole milk yogurt
- 60g milk (or espresso coffee + milk combined, see above)
- 50g cooled melted butter or oil
- handful chocolate chips
- Preheat the oven to 200C (180C Fan). Place 8 muffin cases on a baking tray.
- Combine the flour, xanthan gum, cocoa, sugar, salt and bicarbonate of soda in a bowl and whisk together to combine well.
- In a second bowl combine the egg, vanilla, yogurt, milk and butter (or oil) and mix until combined.
- Make a well in the dry ingredients, scatter in the chocolate chips (holding a few back for topping) and then pour the wet ingredients in. Stir slowly with a spatula until all the dry ingredients have been incorporated, but the mixture is still lumpy. Do not over mix.
- Fill the muffin cases 3/4 full. Top with the reserved chocolate chips.
- Bake in the oven for approx 20 mins, until the top springs back when pressed with your finger.
- If baking in mini muffin cases then bake for approx 15 mins.