Gluten Free Double Chocolate Muffins

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 90 g Buckwheat flour
  • 45 g Cocoa powder
  • 100 g Dark chocolate
  • 1/2 tbsp Psyllium husk powder
  • 175 g Raw cane sugar
  • 1 tsp Salt
  • 70 g White rice flour

• Dairy

  • 160 ml Plant milk

• Other

  • 75 g (1/3 cup, 7/10 stick melted butter

Found on bakingmagique.com

Ingredients

• 3 eggs
• 175 g raw cane sugar
• 75 g(1/3 cup, 7/10 stick) melted butter
• 160 ml(1/2 cup + 1/6 cup) plant milk
• 90 g buckwheat flour
• 70 g white rice flour
• 45 g cocoa powder
• 1/2 tbsp psyllium husk powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 100 g dark chocolate, roughly chopped

Directions

• Preheat the oven to 180°C(360°F).
• Beat the eggs and raw cane sugar on high speed for about 6-8 min until airy and the raw cane sugar is mostly dissolved.
• Stir in the milk and melted butter.
• Sift the flours, cocoa powder, psyllium husk powder, baking powder, baking soda and salt into the bowl and gently fold the dry ingredients into the wet. Mix in the roughly chopped dark chocolate and allow to swell for 5-10 min.
• Divide the batter between 12 cups in a muffin pan lined with paper cases.
• Bake in the middle of the oven for about 18 min or until a skewer comes out clean.