These really are wicked, gooey, sticky muffins full of chocolate and caramel! The best thing to do is leave them slightly undercooked, so you still have a squidgy chocolatey caramel centre. They are lovely warm on their own, or with ice cream.
- 180 g Gluten-Free Flour Mix A, (see below)
- 50 g dark muscovado sugar
- 50 g caster sugar
- 20 g cocoa powder
- 2 tsp baking powder
- 1 medium egg, at room temperature
- 1 tsp vanilla extract
- 400 g dulce de leche, from a jar or tin
- 30 g each of dark, milk and white chocolate
- Preheat the oven to 180C gas 4. Place 12 paper muffin cases in a muffin tray.
- Place the flour, sugars, cocoa and baking powder in a bowl and mix well.
- Next place the egg, vanilla extract and half the dulce de leche in a separate bowl and mix together well.
- Add the egg mixture to the flour and sugar, mix well, and add the chopped chocolate and the rest of the dulce de leche. Then carefully - 'chop' through with a spoon, leaving the mixture roughly combined.
- Spoon into the muffin cases and bake in the oven for 18-20 minutes.
- Remove when well risen and still slightly undercooked.
- Cool slightly on a wire rack and eat warm or cold.
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Gluten-free Flour Mix A
I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. For example, I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes. In addition, The Gluten-Free Bread Mix contains soya flour, which I think helps in most of the recipes with yeast.View Recipe