Gluten Free Chocolate Cupcake Muffins

Name: Gluten Free Chocolate Cupcake Muffins
Cook time: PT20-22 M
Yield: 10 muffins
Ingredients: 75g FREEE Plain White Flour 2 tbsp cocoa 2 tsp FREEE Baking Powder 100g sugar 50g chocolate chips 2 eggs 4 tbsp oil 1 tbsp water 1 tsp vanilla extract 25g white chocolate chips

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20-22 minutes 10 muffins Nuts,Gluten,Wheat Vegetarian

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About this recipe:

Wonderful cupcake muffins, made with gluten free flour, that will please any chocolate lover. We like to use plain drops inside and milk chocolate drops on top although you can use any kind of chocolate drops!

Equipment:

12-hole muffin or tart tray, 10 paper cupcake cases and 2 x mixing bowls

Ingredients:

75g FREEE Plain White Flour
2 tbsp cocoa
2 tsp FREEE Baking Powder
100g sugar
50g chocolate chips
2 eggs
4 tbsp oil
1 tbsp water
1 tsp vanilla extract
25g white chocolate chips

Method:

190°C, Fan 170°C, 375°F, Gas 5

Pre-heat the oven.
Stand 10 cupcake cases in the holes of a muffin or tart tray.
Measure the flour, cocoa and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
Add the sugar and chocolate chips and stir again.
Break the eggs into another bowl.
Add the oil, water and vanilla extract and beat together really well.
Tip onto the prepared flour blend and mix well.
Divide mixture between the prepared muffin cases.
Scatter the white chocolate chips over the top of each cake.
Bake for 20-22 minutes.