300g lactose free dark chocolate, broken into chunks

200g gluten free self-raising flour

200g light muscovado sugar, plus 3 tbsp extra

6 tbsp cocoa

150ml sunflower oil, plus a little extra for greasing

284ml pot lactose free cream

2 eggs

1 tsp vanilla extract

Serves - 6


Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the lactose free chocolate into small pieces in a food processor.

In the largest mixing bowl you have, tip in the gluten free flour, sugar, cocoa, oil, 100ml lactose free cream, eggs, vanilla and 100ml water.

Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up lactose free chocolate bits.

Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you don’t poke it into a chocolate chip bit). Cool on a wire rack.

To make the icing, put the remaining chocolate bits, lactose free cream and 3 tbsp sugar in a small saucepan.

Heat gently, stirring, until the lactose free chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.

Recipe adapted from: Good Food
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