Ingredients
- 100g butter
- 4 Tbsp honey
- 2 large free- range eggs
- 1/4 cup Healtheries Rice Flour
- 3/4 cup ground almonds
- 1.5 tsp baking powder
- 1 Tbsp cocoa powder
- 2 Tbsp natural yoghurt
- 2 Tbsp milk
- 1/2 tsp cinnamon
- 1/4 tsp mixed spice
- 1/2 cup Healtheries 99% Sugar Free Dark Chocolate Baking Bits
- 3 Tbsp Healtheries Rice Flour
- 2 tsp water
Method
- Pre-heat the oven to 180°C and grease and line a muffin tray with baking paper or use silicone muffin moulds.
- Gently melt the butter and honey together in a small saucepan over a low heat. Leave to cool slightly. Pour into a large bowl and add the eggs. Beat well to combine.
- Now add the rice flour, ground almonds, baking powder, cocoa powder, yoghurt, milk, spices and chocolate baking bits and gently fold together.
- Now spoon or pour the mixture into the muffin moulds and fill almost to the top.
- Now make the cross mixture; combine the rice flour and a little water in a small bowl to form a thick paste- add the water gradually to ensure you end up with the right consistency. Scoop the mixture into a plastic zip- lock bag and condense the mixture into one corner of the bag. Cut the tip of the corner of the bag to create a piping bag. Pipe crosses onto the top of each muffin.
- To Bake for 15- 20 minutes or until only just cooked.
- Once cooked, remove from the oven and leave to cool slightly before unmoulding. Enjoy!