Gluten-free Chocolate and Nut Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g suar
- 2 medium egg (s)
- 1 pinch (s) salt
- 100 ml oil (not olive oil)
- 100 ml plant milk (plant drink) (soy, oat or almond milk), gluten-free
- 150 g hazelnuts or almonds, round
- 80 g cornstarch, luten-free
- 20 g cocoa
- 20 g cocoa powder, instant (Kaba), luten-free
- 2 pinches tartar baking powder
- 100 g chocolate drops, dark
Print Recipe
Pin Recipe Instructions
- First preheat the oven to 180 ° C and place paper liners in a muffin baking tray.
- Then stir the eggs with sugar and salt until frothy. Gradually add the oil and milk.
- Mix nuts, cornstarch, cocoa, Kaba and baking powder in a separate bowl and then add the liquid ingredients. Stir everything briefly until it is just mixed.
- Finally fold in the chocolate drops. Pour the dough into the molds and bake for about 20 minutes (make a stick test!).
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