Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Really Chocolatey Muffins
The ultimate gluten free chocolate muffins for all you chocoholics out there – prepare for chocolate heaven!
-
Cook: 20 mins
Prep: 10 mins - 12 portions
- Easy
- Suitable for home freezing
Go back
Really Chocolatey Muffins
The ultimate gluten free chocolate muffins for all you chocoholics out there – prepare for chocolate heaven!
-
Cook: 20 mins
Prep: 10 mins - 12 portions
- Easy
- Suitable for home freezing
Ingredients
| 200g butter | |
| 200g dark chocolate | |
| 200g Juvela Gluten Free White Mix | |
| 1tsp baking powder | |
| 2tbsp cocoa | |
| 150g golden caster sugar | |
| 125ml milk | |
| 3 medium eggs | |
| 100g chocolate chips |
Method
- In a large bowl, melt the butter and chocolate (either in a microwave or over a pan of simmering water), stirring occasionally.
- Allow to cool slightly. Meanwhile, in a large bowl, combine the Mix, baking powder, cocoa and sugar.
- Whisk together the eggs and milk and add to the dry ingredients, along with the melted chocolate. Beat together until thoroughly combined.
- Spoon mixture into muffin cases and bake in a preheated oven 180°C/160°C Fan/350°F/Gas Mark 4 for about 15-20minutes until well risen and firm to touch.
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