Wicklewoods Chocolate Muffins

• 2 ounces white rice flour
• 2 ounces tapioca starch
• 2 ounces corn flour
• 3 ounces cocoa powder
• 1 tablespoon baking powder
• 14 teaspoon xanthan gum
• 6 ounces butter
• 10 ounces artificial sweetener
• 2 eggs, beaten
• 6 fluid ounces milk

1. Preheat your oven to 180 deg .
2. Over a low heat, melt the butter, milk and cocoa powder together until all the ingredients have emulsified.
3. Set aside to cool slightly and add the beaten eggs.
4. Sieve the flours, xanthan gum and baking powder into a large bowl, add the sweetener.
5. Stir in the chocolate mixture
6. Spoon into muffin cases and bake for about 20 mins.

white rice, tapioca, corn flour, cocoa powder, baking powder, xanthan gum, butter, eggs, fluid ounces milk

Taken from www.food.com/recipe/wicklewood-rsquo-s-chocolate-muffins-438355 (may not work)