Gluten Free Chocolate & Pear Muffins

Method

1. 1Preheat oven 180C. Set up Muffin tin with patty pans.
2. 2In a large bowl, sift almond meal, rice flour, cocoa powder and baking powder all together. Add sugar and mix.
3. 3Heat ½ cup almond milk in microwave for 1 min until hot. Set aside.
4. 4Melt margarine/butter in microwave for 30 sec. Set aside.
5. 5Now whisk the 2 egg whites until soft peaks form. Approx 3 mins.
6. 6Place bi-carb soda into hot milk, and pour with dry ingredients along with the melted margarine and yoghurt. Mix until all incorporated.
7. 7Now fold the egg white into mixture. DON’T beat, be gentle and fold with a spatula as you want to keep the air for light muffins.
8. 8Pour mixture into patty pans and place 2 pear slices into centre vertical. If you place directly on top this will weigh the muffin tops down.
9. 9Bake in oven for 25 minutes or until cooked, checking with a skewer.