Buoyed by the success of my Ginger and Almond Muffins, I decided to try a similar tack with chocolate muffins. I was never completely happy with my original Chocolate Muffins but using ground almonds instead of white rice flour has given them a new lease of life!
If you’re thinking that the muffins look slightly misshapen, it is because I’ve been making my own tulip muffin cases with baking paper. I don’t get them as professional as the bought ones!
I make them by using a glass (a jar would also work) where the base of the glass fits into the size of muffin tin that I’m using.
I then cut a piece of baking paper 15 cm x 15 cm (make it smaller or larger depending on the size of your muffin tins), centre the piece of baking paper over the base of the glass and fold the excess baking paper down over the sides of the glass to make the muffin case.
Ingredients
- 1 cup milk
- 2 eggs
- 2 Tablespoons oil
- ⅔ cup ground almonds
- ¾ cup brown rice flour
- ¼ cup cocoa
- 2 teaspoons baking powder
- ⅓ cup sugar
- ¼ teaspoon salt
Method
Pre-heat the oven to 190° C.
Line 10 medium-size muffin tins with paper cases (or grease the tins).
Lightly whisk together the milk, eggs and oil.
Fold in the remaining ingredients, ensuring that all of the ingredients are well combined. Dissolve any large lumps in the mixture. The mixture is very runny.
Fill each muffin hole to about two-thirds full.
Bake for 25-30 minutes. Test with a skewer before removing from the oven.
These muffins are delicious with a dob of either slightly sweetened whipped cream or sour cream!
