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Wednesday
Apr202011

Easter Chocolate Muffins

Easter: I think sunshine, yellow ribbons, bunnies, brunch and of course, I think chocolate.  I wouldn’t dare show my ignorance of the religious aspects of this holiday by trying to reference them, but I will say this: Easter weekend is for feasting with friends and family and anything that encourages that kind of behaviour is worth honouring in my book.  We are just beginning to enjoy the warming rays of spring sunshine and so an Easter weekend menu can be a lavish affair; showcasing the revitalization of fresh foods that begin to be on offer to us.  Roast spring lamb with a watercress salad and mint coated new potatoes would make a glorious lunch, or lightly steamed asparagus, brushed with olive and oil and wrapped in fine, salty bacon is a glorious addition to a Sunday brunch.  In fact, as I sit here now, with the sun streaming through my windows, falling in patches across my wooden floor and warming my toes like a blanket, I realise that the salad days are very nearly here again and it fills me with utter joy.

But, this is Easter, and Easter is all about the chocolate, or, to be more precise, all about the Easter Chocolate Muffins.  These rather indulgent numbers are just what you would ask of a chocolate muffin: they are fat and round, belying the fluffy lightness of their interiors; their cocoa bean colour hinting at the sweet and powerful flavour contained in each bite.  Truly, these are just the thing for a weekend; you can have them for afternoon tea, pudding or even for breakfast – it is Easter after all.  Forget Easter eggs - however good quality - rustle some of these muffins up on weekend morning and not only will everyone around you love you for it, but your kitchen will smell like the kind of sweet scented, warmth of a fairy story.  Magical.

EASTER CHOCOLATE MUFFINS

Makes 12 muffins or 6 extra large muffins

You will need 12 muffin cases for this recipe

200g/7oz Doves Farm Gluten Free self raising flour

200g/7oz golden caster sugar

120g/4oz butter replacement – Pure Sunflower Spread

4 tbsp good quality cocoa powder

2 eggs – 2 heaped tbsp Orgran egg replacer whisked together with 4 tbsp water

125ml/4floz rice milk

Preheat the oven to 150c (130c Fan).  Add the flour, cocoa powder and caster sugar to a large mixing bowl and stir until combined.  Cut the butter replacement into cubes and then add to the flour mixture.  Rub together with your fingertips until you have a breadcrumb like consistency.

Pour over the egg replacer and rice milk and beat together until smooth and glossy.  Spoon the mixture into the muffin cases, levelling the tops and leaving a little room at the top for each muffin to rise.  Bake in the oven for 30 minutes until risen and fragrant.  Remove from the oven, transfer to a wire rack and allow to cool before serving – if you can wait that long!

You can also find this recipe at Cybele Pascal's Allergen Free Cuisine

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Reader Comments (9)

We had these today for Easter tea and cakes and they were so so so good!

April 24, 2011 | Unregistered CommenterHannah

Thanks Hannah, we had a batch too and it definitely felt like an indulgence. Glad you enjoyed.

April 24, 2011 | Unregistered CommenterThe Intolerant Gourmet

I know it isn't Easter but saw this recipe and made some for a Bithday celebration...absolutely delicious! My little boy is GF and it is so nice for him to be able to join in with the treats.

June 19, 2011 | Unregistered CommenterAmy

Thank you so much for sharing this and all your other recipes... My little boy and my husband both have a long list of intolerances and finding your website has pretty much changed my life. When I made these cakes our 4-year old boy's reaction was:: 'Delicious!' Can't wait for your book to come out now! Ps. I made a double batch of your pancakes today too and they all went!

January 7, 2012 | Unregistered CommenterHanna

Hanna thank you so much for your comment. I'm so pleased that I've been of some help to you and your family and I'm delighted that my recipes got such a positive response from your little boy! I do hope you enjoy the book too, there's lots more baking recipes in there!
Pippa

January 9, 2012 | Unregistered CommenterThe Intolerant Gourmet

Love these! Also use same recipe but use a 2lb loaf tin and cook for longer (40 min ish).Thank you X

April 29, 2012 | Unregistered CommenterGill

Hi Gill
What a brilliant idea - Chocolate loaf. I'm definitely going to try that, thanks for the inspiration!
Pippa

April 30, 2012 | Unregistered CommenterThe Intolerant Gourmet

These muffins were superb ! Thank you Pippa. Light, moist and very chocolatey. I am so glad I found your website and I bought your book on a trip to England this summer. My 8-year old daughter has an egg, wheat, dairy and soy allergy and besides that she is picky so it's not easy finding her food she may have and actually likes ! She loved these chocolate muffins and also your lemon drizzle cake and chocolate ice cream. I can't wait to try more of your recipes !
Sandrine, Switzerland

September 4, 2012 | Unregistered CommenterSandrine

Hi Sandrine
Thanks for your comment and I'm so delighted that your family are enjoying my recipes, there are lots more to come so keep reading and happy cooking!
Pippa
x

September 5, 2012 | Unregistered CommenterThe Intolerant Gourmet

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