GLUTEN FREE CHOCOLATE FUDGE MUFFINS
125 gm dark chocolate chopped
50 gm butter chopped
4 eggs separated
½ cup milk (125ml)
1 tsp vanilla essence
12/3 cup (200gm) almond meal
1 tbs cocoa
1 tsp gluten free baking powder
½ cup (100gm) firmly packed brown sugar
½ cup choc bits
Preheat oven to moderately hot (200). Line a 12 hole muffin pan with paper cases.
Melt the chocolate and butter in a medium heatproof bowl over a pan of barely simmering water until smooth, cool. Stir in the egg yolks, then gradually add the milk and vanilla essence.
Combine the almond meal, sifted cocoa and baking powder, sugar and choc bits in a large bowl.
Stir in the chocolate mixture.
Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. With a balloon whisk or large metal spoon fold one third of the egg whites into the chocolate almond mixture, then remaining egg whites.
Spoon the mixture evenly into prepared pan. Bake in a moderately hot oven for about 20 minutes. Stand the muffins for 5 minutes before turning onto a wire rack to cool
Just before serving, dust with extra sifted cocoa or pure icing sugar, if desired.
