100g butter or dairy-free margarine
100g Gluten Free Flour Co Plain Flour Blend 80g ground almonds
80g golden caster sugar
1⁄2 tsp xanthan or guar gum
2 tsp gluten free baking powder
120ml milk or soya milk
100g Dark chocolate chips
Muffin tin and 10 paper muffin cases Preheat the oven to 175°C/gas mark 4.
Melt the butter or margarine in a saucepan or the microwave and put to one side.
Mix together the flour, ground almonds, polenta, caster sugar, xanthan or guar gum, baking powder and grated lemon zest in a large bowl.
Beat the eggs into the melted butter.
Gently mix into the dry ingredients, followed by the milk. Fold in the Chocolate chips.
Pour the mixture into paper cases.
Bake in the oven for 25 minutes until golden. Cool on a wire rack.
Download PDF of recipe here
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