Wednesday, 23 November 2011

Free From Chocolate Muffins

This recipe has corn and eggs in it, we have been asked to trial a wheat free diet on top of all our usual exclusions and a friend kindly sent it to me! Photos when I've tried it :) Or send me one of yours!

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?)

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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