1 tsp vanilla extract
1 tsp glycerine
175g gluten free flour
1.5 tsp gluten free baking powder
1 tsp xanthan gum
130ml unsweetened soya milk
130ml sunflower oil
50g Xylitol plain chocolate
Half a punnet of blueberries
Makes 6 large miffins or 12 cupcakes
The usual spoons and forks
Large mixing bowl
Preheat the oven to 180oC (GM4) and 6 muffin cases in the muffin tray.
Break up the chocolate into squares
Combine the flour, baking powder, xanthan gum; sieve and mix together in the large mixing bowl.
In the measuring jug mix together the soya milk and oil.
Next place the Xylitol, eggs, vanilla and glycerine into the blender and whizz until well mixed.
Then add all mixtures into the large mixing bowl and whisk by hand until well mixed and the large lumps have disappeared.
Add the fresh blueberries and mix slow until evenly spread throughout the cake mixture.
Half fill muffin cases with the blueberry cake mixture.
Then add two squares of chocolate into the middle the mixture (this is the surprise bit!).
And then place the rest of the mixture in the muffin case covering the chocolate.
Once the mixture is evenly distributed in the muffin cases, place the muffin tray in the oven for about 25 minutes.
Once baked and well risen remove from the oven and allow them to cool.
These muffins are good to eat while still warm and the chocolate is a gooey surprise, but just as good to each when completely cool and the chocolate has become solid again - giving the middle of the muffin an unexpected texture and crunch :)