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Low-allergen chocolate muffins

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Ingredients for 1 servings:

  • 310 g rice flour
  • 150 g sugar
  • 4 tsp cocoa powder
  • 2 tsp baking powder
  • 125 ml sunflower oil or rapeseed oil
  • 170 ml soy milk (soy drink) or rice drink
  • e.g. raisins or fruit

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan, gluten-free

Mix the dry ingredients, slowly add the oil and rice milk. Fold in the raisins or any chopped fruit. Pour the batter into a muffin tin and bake in a preheated oven at 160°C for about 25-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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