Gluten Free Chocolate Muffins...1st Try

Ok, so I think these need a little tweaking, hence the 1st Try name! I'm thinking that maybe some choc chips or maybe some raspberries or soaked cherries (al-la black forrest) for added moisture and flavour or you might like them and I might just want to bake more chocolate muffins...



GF Scallywag Low Fat Choc Muffins - 1st Try

200g GF Plain Flour
220g castor sugar
50g rice flour
50g almond meal
2tblspn cocoa
1tsp GF baking powder
2eggs, light beaten
110ml vegetable (nut free) oil
175ml soy milk (or fat-free milk)
2tsp vanilla essence

Preheat oven to 175Deg and grease a 12hole muffin tray.
In a medium sized bowl sift the plain and rice flours, cocoa and baking powder. Mix in the almond meal.
In a separate bowl whisk together the eggs, oil, milk and vanilla till combined; careful not to over mix (over mixing eggs is generally the reason for crumbly cakes) fold in the flour mixture, distribute evenly amongst the 12 pans (coloured or foil patty cakes would also work a treat!)
Bake for 17 to 20minutes. Cool in tray for a couple of minutes before removing to a wire rack.



Approximately 30minutes later....

Chocolate Icing

2tblspn softened margarine or nuttalex
150g GF icing sugar
25g cocoa
1tsp vanilla essence
3tbspn soy milk (or milk)

Sift icing sugar and cocoa in a bowl mix through the margarine and vanilla with a fork, slowly add milk until desired consistency is reached i.e. you may not want it at runny as mine!
Ice the muffins and leave as is or sprinkle with choc chips, etc as per your occasion or simply your whim calls for.

I'm yet to try the icing recipe with the soy milk, however the muffins were tasty with the soy milk. Also fabulous as you don't need any electric beaters so nice and simple!