Gluten Free Chocolate & Pear Muffins

We have used ½ cup sugar in this recipe but if you don’t have a sweet tooth then use ¼ cup, which will still tastes great but there is not a sweetness to the muffin. This will bring the sugar down from 15.2g per serve to 9.6g per serve.

You can find almond meal & rice flour in the health food aisle of the supermarket; otherwise the rice flour can be located with the normal flour section.

Ingredients

• ½ cup Almond Meal
• ½ cup Rice Flour
• ¼ cup Cocoa Powder, Good Quality
• ½ cup sugar
• 2 egg whites
• ½ cup almond milk
• 4 tbsp. Light Marg Spread (butter if desired)
• ½ cup yoghurt
• 1 tsp. baking powder
• 1 tsp. bi carb soda
• ½ pear, sliced thinly

Method

1. Preheat oven 180C.  Set up Muffin tin with patty pans.
2. In a large bowl, sift almond meal, rice flour, cocoa powder and baking powder all together.  Add sugar and mix.
3. Heat ½ cup almond milk in microwave for 1 min until hot.  Set aside.
4. Melt margarine/butter in microwave for 30 sec.  Set aside.
5. Now whisk the 2 egg whites until soft peaks form.  Approx 3 mins.
6. Place bi-carb soda into hot milk, and pour with dry ingredients along with the melted margarine and yoghurt.  Mix until all incorporated.
7. Now fold the egg white into mixture.  DON’T beat, be gentle and fold with a spatula as you want to keep the air for light muffins.
8. Pour mixture into patty pans and place 2 pear slices into centre vertical.  If you place directly on top this will weigh the muffin tops down.
9. Bake in oven for 25 minutes or until cooked, checking with a skewer.