Light gluten free muffins with a little coconut to help them keep their shape!
The boys love them as a school lunch treat!
This recipe makes 12 muffins.
80g tapioca/arrowroot flour
80g glutinous rice flour
3 tablespoons cocoa powder
150g brown sugar
100g desiccated coconut
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
2 eggs, beaten
140mls vegetable oil
Preheat the oven to 170degrees Centigrade.
Line a twelve hole muffin tin with paper cases.
In a food processor, measure in the flours, cocoa, sugar, coconut, baking powder and bicarbonate of soda.
Give it a whizz to get some air into it.
Add the eggs and then with the motor running, add the milk and oil.
You will have quite a runny batter! Don’t panic!
Now pour into the prepared cases.
Bake for 20mins until risen.
Allow to cool on a wire rack.