I have been experimenting with muffins and cupcakes lately, because I have had limited success with anything which doesn't contain banana of late, unless it's quite small it either goes dry or doesn't rise properly. So you can imagine the excitement when I found this recipe - which not only WORKS but as it only has 1 egg it is pretty easy to substitute to make it MEWS free.
Ingredients- 5oz / 150g Self Raising Dove's Farm Gluten free flour
- 4oz / 100g caster sugar
- 4oz / 200g of either broken up free from chocolate (small pieces can be achieved in a food processor of chopped) or free from chocolate drops/buttons of your choice.
- 2fl oz / 50mls sunflower oil (NOT olive, hemp or heavier oils)
- 4fl oz / 100mls milk substitute of your choice
- 1 egg
- 2oz / 50g desiccated coconut
- optional vanilla essence
Method- If, like me, you have a Kenwood Chef or a KitchenAid you can quite successfully chuck it all in and whizz it up. Otherwise you need to put flour, sugar, chocolate into the bowl. Mix well and make a well in the centre.
- Pour in the oil and milk into a bowl/jug and break the egg in. (ALTERNATIVELY ADD THE EGG REPLACER IN WITH THE DRY INGREDIENTS.)
- Beat with a fork and pour into the well you made in the first bowl.
- Mix everything together and stir in the coconut.
- Spoon into cupcake cases, or larger muffin cases.
- Cupcake cases will bake in 15 mins, the muffins take a little longer. Bake at 180C until golden on top.
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