Perhaps the name of these muffins isn't quite accurate, their nothing like Jammy Dodgers (I don't even like dodger biscuits), but they do have jam in the middle of them, which is a lovely addition. I don't know why I haven't put jam inside cakes before.
1.5 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
75g Xylitol plain chocolate
Sugarless Jam (in this recipe I used St Dalfour Raspberry Jam)
Makes 6 large miffins or 12 cupcakes
The usual spoons and forks
Large mixing bowl
Preheat the oven to 180oC (GM4) and the muffin cases in the muffin tray.
To make your own chocolate chips, break up the chocolate into squares a whizz them up in the blender - its a noisy process at first, but infinitely quicker and easier than chopping up a chocolate bar by hand - I say this from experience.
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 with the broken up chocolate and whizz again 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.
Half fill muffin cases with the choc-chip cake mixture.
Then add about teaspoons worth of jam into the middle the mixture. A heaped teaspoon is enough if you are making cupcakes, you may need a little more if making muffins.
And then place the rest of the mixture in the muffin case covering the jam.
Once the mixture is evenly distributed in the muffin cases, place the muffin tray in the oven for about 20 minutes.
Once baked and well risen remove from the oven and allow them to cool.
These muffins are good to eat warm or cold :) If eating warm, just leave to cool long enough so you don't burn your tongue on hot jam!