What's not to love about muffins? They work at any time of day, and this version is both gluten-free and vegetarian. If you have a smaller muffin tray, you can double the batch and freeze the extras – perfect for snacks, lunchboxes, or a quick dessert. Gluten-free self-raising flour is widely available in major supermarkets, health food shops, and online. If you're baking for someone with coeliac disease, make sure any other ingredients used (including baking powder and chocolate chips) are also certified gluten-free, as cross-contamination can occur even with naturally gluten-free ingredients.
Serves: 9 muffins
Preparation Time: 15 minutes
Cook Time: 20 minutes
Rest Time: 30 minutes
Dietary: Vegetarian, gluten-free
Ingredients
175g/6oz gluten-free self-raising flour
1 tsp gluten-free baking powder
2 tbsp cocoa powder
125g/4oz brown or golden caster sugar
125g/4oz unsalted butter (softened)
2 medium eggs
110g/4oz dark chocolate chunks (or chocolate chips)
10 pitted dates
1 tbsp whole milk
Method
- Preheat your oven to 180°C/350°F. Line a muffin tray with 9 muffin cases.
- Remove the stones from the dates and blend or chop finely until you have a rough paste.
- In one bowl, sift together the flour, cocoa powder and baking powder.
- In another bowl, beat the butter and sugar together until light and creamy. Gradually beat in the eggs, then fold in the flour mixture, chocolate chips, date paste and milk.
- Divide the mixture between the muffin cases and bake for around 20 minutes, or until just firm to the touch.
- Remove from the oven and cool on a wire rack before serving. These will keep fresh for several days in the fridge or an airtight container.
Per muffin: Calories 329kcal, Carbohydrates 44.6g, Fat 15.8g, Protein 2.5g, Fibre 1.2g
