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Allergy-free Chocolate Chip Muffins

added by Allergycook 15th January 2009
at 09:45

Delicious wheat, gluten, egg and dairy-free muffins. You'll never tell the difference from "normal" ones except, perhaps, that these are better!

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Prep time

20 mins

Cook Time

25 mins

Servings

Ingredients

125g gluten-free plain white flour
125g gram flour
1 tbsp gluten substitute
1 tsp bicarbonate of soda
1 tsp cream of tartar
2 eggs’ worth of egg replacer
150g caster sugar
30g cocoa powder
180ml sunflower oil
150ml dairy-free milk
2 tbsp black treacle
50g soya cream cheese
100g dairy-free chocolate chips

Allergy-free, Muffins, allergen-free, Muffins, Chocolate

Directions

Sieve all the dry ingredients into a mixing bowl. Make a well in the centre, then add the oil, milk, treacle and soya cream cheese. Beat well to produce a thick, but smooth batter. Spoon the batter into the muffin cases, filled to within ½ cm of the top. Bake in a preheated oven for 25 minutes or until they feel firm when pressed lightly with your finger*. The muffins can be iced or left plain, whichever you prefer. Hints: *When cooked, the muffins have a glossy appearance, which may lead you to believe that they have not yet finished cooking. This recipe contains soya. The soya cream cheese can be replaced with a 50g sachet of creamed coconut.

1 reply

MeganH

Replied on 4th March 2010 05.56

I'll give these a go. But... not everyone has the same allergies. This recipe is very heavy on sucrose (treacle *and* sugar*), so I will be using appropriate substitutes for my daughter (fructose and honey). As far as milk is concerned, you can't go past goat if you are lactose intolerant (as opposed to allergic). The enzyme is different and much easier on the stomach.

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