Wednesday 23 November 2011

Free From Chocolate Muffins

This recipe has corn and eggs in it, you can easily swap the eggs out with egg replacer though.

Ingredients

  • 1 x 100g dark chocolate
  • 3 1/2 oz (95g) instant polenta
  • 1 x 100g pack blanched (ground almonds are fine too) almonds
  • 3 1/2 oz (95g) butter or margarine
  • 3 1/2 oz (95g) icing sugar
  • 2 level tablespoons cocoa
  • 3 large egg whites
  • 1 -2 dessertspoons of milk (of your choice - almond?)
Method
  • Whizz the polenta and almonds to a fine powder in a food processor.
  • Melt the chocolate and margarine.
  • Sift the dry ingredients into a bowl and beat the egg whites till stiff.
  • Pour the chocolate mix into the dry ingredients and then stir together.
  • Fold in the egg whites divide into muffin tins (the mix should fill the tins) bake for 16 -20 minutes at 200C or gm 6 until they are firm to the touch.


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