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Gluten Free Chocolate Muffin Mix

METHOD: Whisk together 500ml of water, 120ml oil, and two large eggs. Weigh off 500g muffin mix and whisk into the wet ingredients. Optional: Add 2-3 mashed bananas. Spray a medium size muffin tray generously with cooking spray. Scoop spoonfuls into 12 cups. Bake for 30-40 minutes at 180ºC, depending muffin cup size. Serve warm or cold with dairy free cream, butter or as is.

For variations: Round off with a hand full of ground or flaked almonds or nuts or push a cube of Bournville dark or peppermint chocolate into the centre of the raw dough in each cup before baking. Coat with melted dark chocolate or cool and serve with dairy free cream.

Egg Free Version: Whisk 250ml of water & 120ml oil and 20ml Apple Cider Vinegar with the dry ingredients. Follow the rest of the instructions as above.