- TM 31
Ingredients
Gluten Free Double Chocolate Muffins
- 130 g sugar
- 280 g gluten free plain flour (see General Tips)
- 1 tsp Gluten Free Baking Powder
- 30 g cocoa powder
- 130 g Butter
- 50 g Grapeseed Oil
- 2 eggs
- 200 g full cream milk
- 1 tsp vanilla extract
- 60 g chocolate chips
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 160°C. Grease two muffin trays and set aside.
Place sugar into mixing bowl and mill for 3 sec | speed 9.
Add flour, baking powder and cocoa into mixing bowl and mix for 5 sec | speed 5. Set aside.
Place butter into mixing bowl and heat for 2 min | 60°C | speed 2.
Add oil, eggs, milk and vanilla and mix for 10 sec | speed 4.
Add reserved flour mixture and mix for 10 sec | speed 4. Scrape down sides of bowl.
Add chocolate and mix for 5 sec | Reverse | speed 3.
Spoon mixture into prepared trays and bake for 20 - 25 minutes or until a skewer comes out clean.
Gluten Free Double Chocolate Muffins
Tip
This is a tweaked version of 'Gluten Free Double Chocolate Muffins' recipe on page 135 of 'Devil of a Cookbook'.
General Tips: Gluten free flour can be found in most supermarkets or in health food stores. For ideas on how to make your own, take a look at the recipes in the Gluten Free Wheat Free Cooking cookbook. When cooled, ice with your favourite chocolate icing or simply dust with sugar. Recipe contributed by Karen Rawnsley, customer TAS
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Great recipe! I subbed SR flour as I like taller muffins (still added baking powder). I also did 80g choc chips and 220g milk and only 35g oil (only had olive oil so didn't want to overpower taste!) -- divine and so fluffy, we ate them warm and all were gone in 15 minutes!
Very delicious. I add more chocolate chips 😋
This recipe is a keeper!
I use 250g Woolies GF flour, 30g whey protein powder, 30g of mild olive oil, forgot the baking powder and it still turned out great!
just bakes these with my coeliac grandaughter and she loved them. Will be a go to recipe from now on. Thank you
Fabulous gluten free recipe. Will be my go to muffin recipe.
Awesome recipe!,
Best gf choc muffin recipe. That is all.
Just made these muffins and they turned out perfectly-so happy- my coeliac friends will be soooo proud of me-love them
Lovely muffin that held together nicely, not at all crumbly like lots of GF foods.
i didnt see the reduced oil note so added 50g of coconut oil (as i had no grapeseed oil). But they did take a little longer in the oven.
very happy with the way they turned out. will definitely make them again.
For anyone who tried making them with the original recipe, do try again with the amended version! Sooooo much better.
I reduced the oil to 30g as I found 50g was too much (I also used macadamia oil because I like the nutty sweetness it imparts to baked goods). I used White Wings GF flour, but will try again with GF flour milled in the TMX to see if it makes any difference. I was out of regular milk, so used some goats milk with great results! I found the original recipe to be stodgy, even with the liquid milk, so the sugar really does change the texture as well as the taste
Former Thermomix Consultant in Tas