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Double Chocolate Chip Muffins (Wheat Free)

Wheat free and Vegetarian

ingredients

serves 6
140 g (5 oz) 1 cup of rice flour
115 g (4 oz) 3/4 cup of (Wheat free) flour
1 heaped tablespoon of (DF/GF) cocoa powder
140 g (5 oz) 3/4 cup of caster (superfine) sugar
1 tablespoon of Gluten free baking powder
1 teaspoon of pure Madagascan vanilla extract
2 large free-range egg whites
140 ml (5 fl oz) 2/3 cup of goat's yogurt
90 ml (3 fl oz) 1/3 cup of sweetened apple sauce
115 g (4 oz) 2/3 cup of (DF/GF) chocolate chips or chopped dark chocolate
2 x 6-hole non-stick muffin trays, lined with paper muffin cases

method

1. Preheat the oven to 200°C (400°F) Gas mark 6

2. In a large bowl, stir together the first six ingredients. Make a well in the centre of the mixture.

3. In another bowl, beat the egg whites until foamy and then fold in the yogurt and apple sauce.

4. Add this mixture to the dry mixture and stir in the chocolate chips.

5. Spoon the batter into the tray of muffin cups, filling each one three-quarters full.

6. Bake the muffins for 20-25 minutes, or until an inserted skewer comes out clean.

7. Cool them in the tray for about 5 - 10 minutes before transferring to a wire rack to cool slightly.

8. Serve the muffins warm.

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