Heaven In Your Mouth: Gluten-Free Chocolate Mud Muffins

Gluten detrimentally affects many peoples' diets, most without their knowledge. A number of diseases and allergies can cause this, including Crohns and Coeliac disease. Each individual has a different tolerance of gluten, some sufferering mild discomfort whilst others are doing life-altering damage that only time will reveal. Wherever you sit on the gluten-free scale, you'll know the struggles of the lifestyle change; having to try new things, intense ingredient reading, frustration over unclear labels... BUT HAVE NO FEAR! These delicious chocolate muffins will make you easily forget that they have no gluten in them! Continue reading for the full recipe plus how to make an amazing gluten-free chocolate sauce to pour over the top!

GLUTEN-FREE CHOCOLATE MUD MUFFINS (makes 6)

INGREDIENTS:

250g cooked sweet potato

2 teaspoons of vanilla essence

1/4 cup of olive oil

1/4 cup of golden syrup

2 egg yolks

2 teaspoons gelatine

100g caster sugar

170g flour blend of choice (click here for more informtion on flour blends)

2 tablespoons amaranth cereal

2 tablspoons cocoa powder

1 teaspoon baking soda

2 teaspoons gluten-free baking powder

1/2 cup of warm water

UTENSILS:

Electric beater/mixer (a strong whisk and even stronger arm is recommended if unavailable)

Muffin tray (makes 6 regular size muffins)

Measuring cup

Potato masher

Large bowl

Large mixing bowl

Wooden spoon

METHOD:

Preheat oven to 160°C.

In your large bowl, mash the sweet potato and add the vanilla, olive oil and golden syrup.

In the large mixing bowl, beat the egg yolks, gelatine and 1/2 cup of warm water with an electric beater until thick and frothy. Continue beating and gradually add the sugar.

Stir in the flour, amaranth cereal, cocoa, baking soda and baking powder using the lowest setting on the electric mixer, or if you'd prefer, a wooden spoon.

Combine sweet potato with large mixing bowl mixture. Continue whisking at a moderate speed until batter is smooth.

Grease muffin tray (you can use whatever you like, margarine, oil, etc.) and spoon the mixture in. Place in preheated oven and bake for 30 minutes.

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BONUS: GLUTEN FREE CHOCOLATE SAUCE(makes about 1 cup)

INGREDIENTS:

2 tablespoons of cocoa

125g brown sugar

125g butter

1 tablespoon golden syrup

1 can of condensed milk

1 teaspoon vanilla essence

UTENSILS:

Sieve/Sifter

Mixing bowl

Saucepan

Wooden spoon

METHOD:

Sift the cocoa into a bowl with the brown sugar; melt the butter and gradually stir innto the sugar and cocoa.

Add the golden syrup and place the mixture in a saucepan over a low heat.

Stir constantly untilt the mixture holds a rich fudge form.

Beat in the condensed milk with a wooden spoon and continue cooking for a few minutes until the sauce is smooth, being careful not to burn the mixture, then add vanilla essence.

Thin the mixture with a little warm water or brandy if needed.

And there you have it! The best gluten-free chocolate mud muffin I have ever had! (And the only one I've actually finished and wanted more of!) Let me know what you think, any questions or problems and I'll get back to you ASAP. Happy baking!

Tenille xx

#glutenfree #baking #chocolate #recipe