Gluten Free Chocolate and Coconut Muffins

Cooking Up The Pantry

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Light gluten free muffins with a little coconut to help them keep their shape!

The boys love them as a school lunch treat!

This recipe makes 12 muffins.

Ingredients

80g tapioca/arrowroot flour

80g glutinous rice flour

3 tablespoons cocoa powder

150g brown sugar

100g desiccated coconut

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

2 eggs, beaten

140mls milk

140mls vegetable oil

Method

Preheat the oven to 170degrees Centigrade.

Line a twelve hole muffin tin with paper cases.

In a food processor, measure in the flours, cocoa, sugar, coconut, baking powder and bicarbonate of soda.

Give it a whizz to get some air into it.

Add the eggs and then with the motor running, add the milk and oil.

You will have quite a runny batter! Don’t panic!

Now pour into the prepared cases.

Bake for 20mins until risen.

Allow to cool on a wire rack.

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