Chocolate Muffins

• Total Time 35m

• Prep Time 15m

• Bake Time 20m

• Serves 9

Ingredients

Metric

• 175gGluten Free Self-Raising Flour

• 1 tspGluten Free Baking Powder

• 2 tbspCocoa Powder

• 125gUnrefined Golden Caster Sugar

• This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.

• 125gUnsalted Butter (Softened)

• 2Medium Free Range Egg(s)

• 100gDark Chocolate Chunks (Or Chocolate Chips)

• 1 tbspMilk (Whole) (2 tbsp were good)

Method

• 1. Set the oven to 180°C (160°C fan, gas mark 4). Line a muffin tray with 9 paper muffin cases.

• 2. Place the flour, cocoa powder and baking powder in a bowl.

• 3. In another bowl, beat the butter and sugar together until light and creamy. Gradually beat in the eggs, then stir in the flour mixture, chocolate chips and milk.

• 4. Divide the mixture between the baking cases and bake for about 20 minutes or until the muffins are just firm to the touch.

• 5. Allow to cool. These muffins will keep for three days in an airtight container.