Chocolate Mini Muffins
Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 40 people
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.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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