Baking gluten-free muffins, cakes, buns etc. can be tricky, since gluten is what creates the “bonds” in cakes the gluten-free versions tend to become dry and fall apart easily. After some experimenting I’ve finally found a recipe which makes delicious and juicy gluten-free muffins with a rich chocolate flavor.
The best thing about these muffins is that they’re easy to bake and can be frozen for those unexpected “fikas”. I try to always keep a couple of cookies, muffins, or something else I like, in the freezer. That way I can just put one in my bag if I’m headed to an event where there might not be gluten-free snacks. Like the snicker’s commercial, I get “hangry” so it’s nice to keep somehing edible in my bag for an unexpected sugar-drop!
Here’s the recipe!
Gluten-free chocolate muffins
175g butter – melted
3 dl granulated sugar
2 tsp vanilla sugar
ca 1,5 dl gluten-free all purpose flour
4 tbsp cocoa
ca 50-100g finely chopped chocolate of choice*
- Pre-set the oven to 175°Celsius.
- Beat eggs and granulated sugar until ligt and fluffy (I prefer using an electric mixer).
- Add vanilla sugar, flour and cocoa to the egg-sugar mixture. Whisk until it is mixed.
- Add the melted butter and blend.
- Pour the batter into muffin wraps and add the chopped chocolate.
- Bake in the oven for 10-15 minutes, depending on the oven.
Ta da! Eat your yummy muffins whilst warm or freeze for later!
*for a nice twist try white cocolate, or a flavored chocolate