Chocolate-walnut muffins, gluten-free

Ingredients for 1 servings:

• 260 g flour, gluten-free (flour mix “Farine” from Schär)
• 2 tsp, leveled cream of tartar baking powder, gluten-free
• ½ tsp baking soda
• 100 g walnuts, ground
• 100 g chocolate shavings
• 1 egg(s)
• 140 g brown sugar
• 80 ml oil
• 250 ml natural yogurt (3.5% fat) or buttermilk
• 2 tsp, leveled psyllium husk, ground
• Fat

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

The muffins are moist on the inside and wonderfully crispy on the outside. Makes 12.

Preheat the oven to 160°C fan/convection oven. Grease a muffin tin (for 12 large muffins) and place in the freezer. Sift the flour, baking powder, and baking soda into a bowl and mix with the walnuts and chocolate shavings. In another bowl, combine the oil and psyllium husk powder and let it sit for a moment. Then add the brown sugar, oil, and natural yogurt and mix well. Stir in the flour mixture with a spoon and immediately fill the muffin tin with the batter. Bake in the oven at 160°C on the middle rack for approximately 24-27 minutes. After baking, let the muffins rest in the baking tray for 5 minutes, then transfer to a wire rack to cool, or enjoy warm straight away.