What can you say about muffins, other than most people love them! These muffins can be eaten at any time of the day, are gluten free and suitable for vegetarians. If you have a ‘small’ muffin tray, you can double the quantity that you can store in the freezer. Suitable for snacks, lunch boxes and even as a dessert. Gluten free self-raising flour is available at most major supermarkets, or specialist stores, online etc.
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
1tsp gluten free baking powder
2tbsp 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
1tbsp milk (whole)
Method:
- Preheat your oven to 180°C/350°F. Line a muffin tray with 9 muffin cases.
- Remove the seed from your dates and blend and or chop until fine and or form a rough paste.
- In one bowl place the flour (finely sieved), cocoa powder and baking powder.
- In another bowl, beat the butter and sugar together until light and creamy. Gradually beat in the eggs, then stir in the flour mixture, chocolate chips, dates and milk.
- Divide the mixture between the baking cases and bake for about 20 minutes or until the muffins are just firm to the touch.
- Remove from the oven and leave the muffins on a wire rack until cooled before serving. Can be stored for several days in the fridge or airtight container and remain fresh!
Per muffin: Calories: 329kcals, Carbohydrates 44.6g, Fats 15.8g, Protein 2.5g,
Fibre: 1.2g
