Gluten Free Chocolate Easter Egg Muffins
These Gluten Free Chocolate Easter Egg Muffins are such a fun little recipe which will please children and the young at heart. A gluten free reincarnation of another childhood favourite, these muffins are richly chocolatey with a moist crumb, and they hide a whole caramel easter egg in the middle!
Luckily a lot of Cadbury's easter egg range is gluten free, so we often go a bit overboard stocking up on good old dairy milk chocolate! I usually use the caramel filled eggs for these muffins, but I've used peppermint ones in the past with great success. And they're not just limited to Easter time - you can stuff anything you want in these as long as it fits!
This is a pretty standard muffin batter with the exception of the almond meal. The almond meal helps the gluten free mixture retain more moisture, but if you can't have nuts you can substitute it with more gluten free plain flour. If you have it and you can eat it it's well worth the effort of adding an extra ingredient!
My biggest tip for this recipe is to do with the adding of the easter eggs. You'd think it's a pretty foolproof idea, make a muffin batter, stuff an egg in the middle, but it isn't. I dealt with muffins caving in the middle, chocolate eggs ending up poking out the top, caramel and chocolate oozing out the bottom and burning, you name it. It turns out there is actually a trick to this, and here it is: we need to put a couple of tablespoons into the cupcake cases first, then top each with an egg standing vertically. Press each egg down a little bit but not all the way to the bottom. Then simply put another heaped tablespoon of batter on top and don't spread it out. If you spread the batter out that's when we get cave-ins and exposed eggs. Leave the batter in a heap balanced on top of the chocolate eggs and it'll sort itself out in the oven - promise!
These muffins keep really well in an airtight container at room temperature for about 5 days.
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