As my daughter Ollie is gluten intolerant, I usually make her muffins or cupcakes for kindy. Some gluten free baked goods are stale and have an almost 'gritty' texture to them which I hate. So my aim here was to make a delicious, moist muffin for Ollie! If you are gluten/lactose intolerant, this recipe can be easily altered; I've listed alternatives at the bottom of this page.
Ingredients
- 125g Milk or dark chocolate, chopped
- 50g Butter, chopped
- 4 Eggs, separated
- 1/2 Cup milk
- 2 Cups almond meal
- 1 Tbs Cocoa powder
- 1 Tsp vanilla essence
- 1 Tsp baking powder
- 1/2 Cup firmly packed brown sugar
- 3/4 Cup chocolate chips
Method
- Preheat oven to 220°c
- Line a 12 hole muffin pan with muffin cases
- Melt chopped chocolate and butter in the microwave on medium heat (ensure you are using a heat proof bowl) stirring after a minute. Allow to cool slightly.
- Working quickly to prevent chocolate from solidifying, stir in egg yolks and gradually add the milk and vanilla essence.
- Combine almond meal, sifted cocoa, baking powder, sugar and choc chips
- Stir in chocolate/butter mixture
- Beat egg whites in a large bowl until soft peaks begin to form
- Gently fold in egg whites into chocolate almond mixture
- Spoon into muffin cases until each is about 3/4 full
- Bake for approximately 20 minutes, or until a skewer inserted into the middle of your muffins comes out clean
- Allow to cool & enjoy!
Tips
- If you are lactose intolerant, simply swap the butter for pure organic coconut oil, milk for lactose free versions or rice/almond milk, and use lactose free chocolate. Eggs can also be substituted for 1 1/2 tso xanax gum!
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