Inspired by Miranda’s recipe for Egg Free Muffins , I cooked up a batch for myself adding cocoa to make some classic and much loved chocolate egg free muffins. I started by writing a comment on our egg free muffins blog but then realised they are so good they deserve a blog of their own…
Chocolate Egg Free Muffins Ingredients (6 – 8 muffins):
- 6oz Gluten free flour – I used 4oz Rice Flour, 2oz Gram Flour
- 2oz Cocoa Powder
- 2 1/2 tsps Gluten free baking powder
- 2 tbsps Ground Almonds
- 1 tbsps Agave Nectar (2 big squeezes)
- 1/2 tsp Salt
- 1/2 tsp Xanthum Gum
- 1/2 pint Rice Milk ( I used 50% Original Rice Milk, 50% Hazelnut & Almond Rice Milk)
- 3 tbsps Water
Chocolate Egg Free Muffins Recipe:
Preheat oven to 200 degrees C (Gas mark 6). Sift the flour, cocoa, baking powder and salt together. Stir in the ground almonds, xanthum gum and Agave Nectar.
Measure out the rice milk and add at once to the flour mixture and stir to combine thoroughly. Add the water gradually until the mixture drops off a raised spoon.
Pour the muffin mixture into greased muffin or fairy cake tins then bake in the over for 15 – 20 minutes or until a skewer comes out clean. Leave the muffins for a few minutes to cool, then pop them out of the tin.
These chocolate egg free muffins are wheat, dairy, sugar, egg and soya free and they prove that with a bit of know how about the products available to people with food intolerances, we too can eat foods that we love and enjoy.
So cook yourself a batch and revel in the fact that you enjoy chocolate egg free muffins knowing they suit your dietary requirements and so won’t cause you any of those Symptoms of Food Intolerance you may have suffered from in the past.