Gluten free chocolate muffins
INGREDIENTS
200 grams butter
200 grams coconut sugar
4 eggs
70 grams white rice flour
40 grams sweet white rice flour
40 grams tapioca flour
1 tablespoon gluten free baking powder
50 grams cocoa powder
1/2 teaspoon instant coffee powder
1 teaspoon vanilla extract
METHOD
- Soften butter
- Cream butter and sugar in a food processor.
- Add eggs and mix lightly.
- Throw in the rest of the ingredients and mix well.
- Spoon into prepared muffin tins.
- Bake at 180 degrees for 15 minutes.
- Cool.
- Split and fill with chocolate frosting (I won't give you the recipe I used for the frosting. It was an experiment, and I would do it differently next time.)
- Share with friends who are trying to go gluten free but are craving gooey chocolate muffins.