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About this recipe: Decadently fudgey, but still light and airy - and gluten-free. With only 10 minutes prep and 18 minutes baking time! This recipe makes 24 muffins, or two 9" x 5" loaf tin cakes - see loaf cakes tip below (this recipe is easily halved to produce only 12 muffins, or 1 loaf cake).
You can frost these if you like with any icing of your choice, or dust with icing sugar - just make sure they are completely cool first. You can also scatter the tops with sprinkle decorations, or mini white chocolate chips; if you do this, the muffins should be warm [not hot] so the decorations stick.
You can add 1 tablespoon coffee or espresso granules, 1 tablespoon almond extract, or the grated zest of 1 large orange for interesting flavour alternatives.
You can make two 9" x 5" loaves from this recipe - grease two loaf tins and dust with cocoa powder, and increase baking time to around 35 minutes. (Remember with GF loaves to let them cool in the loaf tins before removing them.)