Triple Chocolate Muffins

Here is my recipe for Gluten Free (GF) muffins, please check all ingredients before using them - some chocolates do contain gluten so it's best to check before using. This recipe really shocked me, it is so delicious and moist, you wouldn't believe it is GF!

My recipe makes 2 large muffins, if more is required, double/triple the recipe and check cooking times as it may vary.

When making this sponge cake you need to weigh the egg and use that weight for the butter, flour and sugar. My egg weighed 2oz and it was a medium chicken egg, I have included this weight for reference but I would strongly advise you weigh your egg and go by its weight to ensure the recipe is correct.

2oz  GF Self Raising Flour (please take out 1 teaspoon of this as it will be replaced by cocoa powder)
1 Egg
2oz Butter
2oz  Caster Sugar
1 tea spoon of Cocoa Powder
Handful of white and dark chocolate chips

1. Pre-heat the oven to gas mark 4
2. Combine the butter and sugar until light and creamy in texture
3. Add the egg and 1 table spoon of flour, this will stop curdling
4. Fold in the rest of the flour and cocoa powder
5. Lightly coat the chocolate chips in flour, this will stop them from sinking, and fold into the cake mixture
6. Fill the 2 muffin cases and bake for 25-30 minutes or until you can insert a skewer and it comes out clean. Please be aware that the muffins won't go golden brown like they usually would when they contained gluten.
7. Decorate as desired and enjoy!