Gluten Free Chocolate Muffins with Blackcurrant Bursotto
Gluten Free Chocolate Muffins with Blackcurrant Bursotto
Doses
12
kplCooking time
15
minutesIngredients
120 g dark chocolate
125 g margarine/butter
1,5 dl sugar
2 eggs
2tspbaking powder
0,5 dl cocoa powder
2 dl cream
- Accessed on
1,5 dl whipping cream
1 prk Valio Viola Eila blackcurrant cream cheese
3 tbsp powdered sugar
a couple of dozen native blueberries to give colour
cocoa powder
Preparation
- Chop the chocolate into small pieces. Whisk together the margarine and sugar.
- Add the eggs, one by one, beating vigorously.
- Combine the flour mix, baking powder and cocoa powder.
- Add the mixture to the dough alternately with the cream. Add the chocolate chips.
- Bake in a 200 oven for about 15 min, test for doneness with a toothpick.
- Cool the pastries.
- Accessed on
- Whip the cream until frothy, add the icing sugar and the berries.
- Add the cream cheese, gently whisking to combine.
- Squeeze the way you want.
- Sprinkle cocoa powder on top and decorate as you like.
© Tiina Kervinen
Gluten Free Coarse Flour Mix, 500 g 