Today I’m going to share with you my Gluten Free Double Chocolate Muffin recipe in honour of Coeliac Awareness Week, which is being held this week between the 8th – 14th May 2017.
Coeliac UK have estimated that approximately 1 in 100 people in the UK suffer with Coeliac Disease and just 24% have been properly diagnosed – which means there are people living with undiagnosed Coeliacs Disease all across the UK, something Coeliac Awareness week is aiming to change.
You can find out more about Coeliac Awareness Week over at Coeliac UK, including ideas about how to get involved.
If you think you have have Coeliac Disease you can find out more information about the symptoms and how to go about getting a diagnosis here.
If you’ve recently been diagnosed and are new to Gluten Free baking, there is a tonne of advice over on my Ton’s Tips and Tricks page.
My Gluten Free Double Chocolate Muffins recipe is perfect for Gluten Free baking beginners as there are no difficult techniques involved – you don’t even need to worry about the batter being lumpy!
This recipe was inspired by my Gluten Free White Chocolate and Raspberry Muffins recipe which I posted last year, in that post I listed a few extra tips and tricks to achieve perfect muffins -you can find that post here.
Gluten Free Double Chocolate Muffins
275g gluten free self raising flour
25g cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
175g soft brown sugar
2 large eggs
100 ml sunflower oil
1 tsp vanilla extract
150g milk chocolate chips, refrigerated
1. Preheat the oven to 180 degrees C/gas mark 4 and line a muffin tin with 8 muffin cases.
2. In a large bowl, sift together the flour, cocoa powder, baking powder and bicarbonate of soda.
3. In separate bowl, whisk together eggs, sugar, oil, milk and vanilla extract until combined then add this to the dry ingredients.
4. Gently mix the ingredients together until they form a batter which is only just combined (don’t worry too much if there are any lumps), then stir through the chocolate chips.
5. Spoon approximately 3 tablespoons of batter into each case – the cases should be about 3 quarters full.
6. Bake the muffins for 25 minutes, until golden brown.
7. Leave to cool on a wire rack before serving.