Everyone loves a classic chocolate muffin! This recipe uses Quark to create a light sponge.
10 minutes
25 minutes
Easy
12
Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line a deep muffin tray with paper cases.
Sift the flour, cocoa and baking powder into a large bowl, stir in the sugar. Add the Quark, oil and eggs, then use an electric whisk to beat all the ingredients together for about a minute until they are smooth and fluffy. Stir in the chocolate chunks or chips.
Divide the mixture between the muffin cases and bake for 25 mins or until they are risen and firm to the touch. Serve warm or cold.
Enjoy!
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
