Intro

What's WIDE CIRCLE COOKING about?
I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Double chocolate muffins – gluten-free and dairy-free



The poor chocolate muffin. So often consigned to plastic wrap and kept moist with who-know-what additives. But there is another way! Treat yourself to 12 magnificently light muffins made with real ingredients, that can easily be made dairy-free, as necessary.  Part of what makes them so moist is the super sloppy batter, but this does mean the choc chunks don’t distribute evenly through muffin, not that this bothers me. If you prefer a more even chunkiness and don’t need them dairy-free, use 60g butter and 60ml (1/4 cup) oil instead of just oil.


Makes 12



150g (1 cup) gluten-free plain white flour blend

50g (1/2 cup) cocoa powder

150g (3/4 cup) granulated sugar

180ml (3/4 cup) milk or soya milk

125ml (½ cup) sunflower/canola oil

3 eggs

1 tsp vanilla extract

3 tsp gluten-free baking powder

100g dark or milk chocolate, chopped into small chunks



Place the flour blend, cocoa powder, sugar, milk/soya milk, sunflower oil, eggs and vanilla in a food processor and blend for about 10 seconds.

Now leave the mixture for 20 minutes – this is the magic step that prevent grittiness and avoids the need for additives like xantham gum. While you wait, preheat the oven to 160C and drop 12 muffin cases into a 12-cup muffin pan.

For the final stage, dust the top of the batter with the baking powder and whizz everything for a further couple of seconds. Pour the sloppy mixture equally between the cases, then drop in chocolate chunks into each one.

Pop the muffin pan in the oven for 20 minutes until risen. Remove from the oven and leave to cool in the tin.