Wicklewoods Chocolate Muffins Food

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)

Steps:

• Preheat the oven to 160°.
• Cream the butter and both sugars together until soft.
• Mix the eggs, molasses and cider vinegar together.
• Add to the creamed butter and sugar and blend well.
• Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
• With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
• Flatten the dough slightly by gently patting with a palette knife dipped in water.
• Dredge the biscuits with a very light dusting of granulated sugar(Optional).
• Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
• Leave to cool slightly before transferring to a cooling rack to cool .

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.