The English Post

Chocolate and cocoa chips muffins

Written by Veronica Lavenia

Chocolate and cocoa chips muffins are one of my few recipes made with butter.

In my cakes, I rarely use butter and only if of high quality. When I have the chance to buy it in the farms I know it will make a difference.

High quality dark chocolate and brown rice flour add another touch of quality to this simple but so delicious recipe, perfect for breakfast or tea time.

Chocolate and cocoa chips muffins: Ingredients

Makes 8-10 muffins

80 g (3 oz) organic high quality butter

200 g (7 oz) organic dark chocolate, 70%

2 free range organic eggs

80 g (3 oz) raw coconut sugar

80 ml (3 fl oz) organic milk

300 g (11 oz) brown rice flour, sifted

1 tsp organic baking powder

1 tbsp unsweetend cocoa powder

80 g (3 oz) dark chocolate chips

Chocolate and cocoa chips muffins: Method

  1. Preheat the oven at 180° (350°/Gas 4). Melt the butter. Turn off the fire and add the chocolate. Make it cool.
  2. Beat the eggs with the sugar until you get a clear mixture. Add the milk and melted chocolate.
  3. Add the sifted flour with baking powder and cocoa. Quickly blend the ingredients.
  4. Add the chocolate chips of chocolate.
  5. Pour the mixture into baking papers and cook for 25 minutes.

Don’t miss:

Dairy free clementine muffins

Gluten free chocolate chips cookies

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.