Chocolate gluten-free muffins

Moist chocolate muffin recipe for those who are gluten intolerant.

Gluten free party food
SERVES 12
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dessert
SERVES 12
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dessert

Method

1. Preheat oven to 180°C.  Spray standard muffin tins with oil spray
2. Cream the margarine and sugar until light and fluffy
3. Beat in eggs one at a time, beating well after each addition
4. Stir in water
5. Sift Bakels Gluten Free Health Baking Mix and cocoa powder and stir to combine.  Fold in the chocolate chips
6. Spoon the mixture into a muffin tray
7. Bake at 180°C for 15 – 20 minutes, or until done

Tip

  • Alternatively this can be made into a cake
  • Pour the batter into a 18cm cake tin
  • Bake at 180°C for 25 – 30 minutes
  • Leave in the tin for 10 minutes before turningonto a cooling rack
  • 75 g
    cake margarine, softened
  • 1/3 cup
    sugar
  • 1/4 cup
    cocoa powder
  • 3 
    eggs
  • 1/4 cup
    chocolate chips
  • 1/3 cup
    water
  • 1 1/4 cups
    Bakels Gluten Free Health Baking Mix
Per serve
  • Energy
    669kJ
  • Total Fat
    8.23g
  • Saturated Fat
    2.4g
  • Total Carbohydrate
    17.6g
  • Dietary Fibre
    .5g
  • Sodium
    252mg

Method

1. Preheat oven to 180°C.  Spray standard muffin tins with oil spray
2. Cream the margarine and sugar until light and fluffy
3. Beat in eggs one at a time, beating well after each addition
4. Stir in water
5. Sift Bakels Gluten Free Health Baking Mix and cocoa powder and stir to combine.  Fold in the chocolate chips
6. Spoon the mixture into a muffin tray
7. Bake at 180°C for 15 – 20 minutes, or until done

Tip

  • Alternatively this can be made into a cake
  • Pour the batter into a 18cm cake tin
  • Bake at 180°C for 25 – 30 minutes
  • Leave in the tin for 10 minutes before turningonto a cooling rack