These are great, easy to make, uses up one of your probably MANY courgettes and they keep really well too. Gluten Free and Dairy Free so they tick a lot of boxes indeed. Oh and did I mention they taste yummy?
You will need a 12 hole muffin tray and paper cases
Oven temperature is 180C
For the muffins:
2 Eggs
160g Caster Sugar
200g finely grated courgette
90g Rice Flour (or other flour)
100g Ground Almonds
2 tsp Cocoa Powder
2 tsp Baking Powder
1/4 tsp salt
100g Dark Chocolate (melted and cooled)
Oven temperature is 180C
For the muffins:
2 Eggs
160g Caster Sugar
200g finely grated courgette
90g Rice Flour (or other flour)
100g Ground Almonds
2 tsp Cocoa Powder
2 tsp Baking Powder
1/4 tsp salt
100g Dark Chocolate (melted and cooled)
Recipe:
- Preheat your oven to 180C
- Line the Muffin pan with paper cases
- Whisk the eggs and sugar until they quadruple in size
- Whisk in the courgette, followed by the flour, almonds, cocoa powder, salt and baking powder.
- Stir in the melted chocolate until fully incorporated
- Spoon the mixture into the muffin tray and bake for approx. 20 mins until risen and bounce back to the touch