This is my beloved basic recipe for gluten-free muffins and sponge cakes. Fast, very tasty and easy to vary. What are your interpretations?
For the recipe you need the following ingredients:150g butter,
100g dark chocolate, in pieces,
100g cane sugar (or alternative),
300g gluten-free flour mix ,
1 pinch of salt,
2 tsp baking powder (10g).
Pre heat the oven to 180 degrees celcius.
Chop the chocolate (Thermomix 6-10 sec/speed 5).
Put the butter, eggs, cane sugar, gluten-free flour mix , salt, milk and baking powder in a bowl and mix (Thermomix 30 sec./speed 5).
Add the chopped chocolate, mix (Thermomix 15 sec/speed 4) and pour into the prepared cake tin.
Bake cakes 45 minutes - 1 hr, muffins 20-25 minutes, until golden brown.
Then let cool for 10-15 minutes before removing from the mold.
The photo shows an apple and cinnamon muffin. You can mix in the 2 teaspoons of cinnamon while stirring. I always put the apple pieces directly into the muffin tin.
I do it as follows: 1 tablespoon of batter in the prepared muffin tin, then about 6-8 1-2 cm large pieces of apple and again about 1 tablespoon of batter. Nuts also go really well with these muffins.
The muffins are also delicious with or without chocolate chips and fresh or frozen berries.
Let your imagination run wild! I am always very happy about new ideas!