• 200 g (7 oz) brown rice flour
  • 2 tablespoons chickpea/gram flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • ½ teaspoon xanthan gum
  • 125 g (4 oz) golden caster sugar
  • 75 g (3 oz) butter, melted
  • 1 egg, beaten
  • 200 ml (7 fl oz) buttermilk
  • 75 g (3 oz) milk chocolate drops or milk chocolate, chopped
  • 75 g (3 oz) milk chocolate, to decorate

Line four 12-hole mini-muffin tins with 40 paper cases. Sift the flours, bicarbonate of soda, baking powder and xanthan gum together into a large bowl, then stir in the sugar.

Mix together the butter, egg and buttermilk in a separate bowl. Gently combine the dry and wet ingredients, and lightly fold the chocolate drops into the mixture, stirring well.

Spoon the mixture into the paper cases and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and risen. Remove the cakes from the oven and transfer to a wire rack to cool.

Melt the rest of the milk chocolate and drizzle over the cooled muffins before serving.

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