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.