Gluten-Free Mini Chocolate Muffins
12 pieces per pack
Also dairy-free, these tempting bite-size chocolate muffins are also good for celiacs, gluten-intolerant and individuals who stray away from dairy. Delicious guilt-less goodies one can enjoy without worry.
These tiny chocolate quick breads are fluffy and tender, with denser texture yet easy on the bite and pleasing to the palate as compared to their relatives, the cupcakes.
A classic muffin in tiny-teeny bites made into a healthy breakfast, dessert, also a great mix in miniature cake platter to serve.
Made from wholesome ingredients, they suit the dairy-free and the lifetime gluten-free diet. Loaded with dark chocolate nibs that provide compounds like flavonoids, it has antioxidant powers providing health-promoting elements.
Ingredients: almond flour,brown rice flour, sorghum flour, white rice flour, cassava starch, eggs, brown sugar, coconut oil, dairy free chocolate nibs, yeast, salt
- Enjoy for breakfast or pack in your kid's lunchbox
- A good munch for a pre- or post-workout
- Top with whipped cream or chocolate chips for a delightful dessert
- Put a batch in a box and give as a gift
Store in the freezer for up to 3 months, well wrapped.
You can also store at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Do not defrost or heat in the microwave. Allow to defrost at least 15 minutes at room temperature. Bake in oven at 170C for 6-8 minutes.
Mini Muffin and its Frost
1 pack Gluten-Free Mini Chocolate Muffins
1/4 cup unsalted butter, softened
1/2 cup cream cheese
2 cups confectioners' sugar
1 teaspoon vanilla extract
Beat cream cheese and butter, blend well.
Add confectioners' sugar and vanilla extract in the blend.
Beat until creamy for a consistency of a frosting.
Twirl frost over the mini muffins.
Serve and enjoy!