Gluten-free Choc Chip Cupcakes

Quick and easy, you can be eating these in under an hour. Not everyone likes gram flour in their GF mix though, so try substituting your favourite commercial flour blend. The batter should be very thick, so that the choc chips don't  sink, but it should not be dry and crumbly.

Ingredients
200 g rice flour
2 tbsp chickpea (gram) flour
1 tsp bicarb
2 tsp baking powder
125 g sugar
75 g butter, melted
1 egg, beaten
200 ml buttermilk (lait ribot)
75 g choc chips

Method
1. Heat the oven to 200C.
2. Line two 12-hole cupcake tins with paper cases.
3. Sift the flours, bicarb and baking powder into a large bowl then stir in the sugar.
4. Mix together the melted butter, egg and buttermilk in a separate bowl.
5. Combine the wet and dry ingredients, then stir in the choc chips.
6. Spoon the mixture into the paper cases and bake for 15 minutes.
7. Cool on a wire rack.

You can decorate with melted chocolate or leave unadorned. Makes 24.

Yum

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