Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 40 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
40
- 200grams brown rice flour
- 2tablespoons chickpea flour
- 1teaspoons bicarbonate of soda
- 2teaspoons baking powder
- 1/2teaspoons xanthan gum
- 125grams golden caster sugar
- 75grams butter, melted
- 1 egg, beaten
- 3/4 cup buttermilk
- 75grams milk chocolate drops, chopped
- 75grams milk chocolate (to decorate)
Nutrition per serving
285kJ / 68Cal
285 Kilojoules or 68 Calories
3% of daily energy intake*
Protein
1.0grams
Fat
3.1grams
Carbs
8.7grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Line four 12-hole mini-muffin tins with 40 paper cases. Sift the flours, bicarbonate of soda, baking powder and xanthan gum into a large bowl, then stir in the sugar.
Step 2 of 4
Mix together the melted butter, egg and buttermilk in a separate bowl. Gently combine the dry and wet ingredients, then lightly fold the milk chocolate drops or chopped milk chocolate into the mixture, stirring well.
Step 3 of 4
Spoon the mixture into the paper cases and bake in a preheated oven, 200°C for 15 minutes until golden and risen. Transfer to a wire rack to cool.
Step 4 of 4
Put the remaining milk chocolate in a heatproof bowl and melt over a saucepan of gently simmering water. Drizzle over the cooled muffins before serving.
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