Ingredients
- 250 grams of margarine
- 2 cups of gluten-free flour
- 1/4 (a quarter) cup of milk
- 1 teaspoon of baking powder
- 1 cup of sugar
- 4 eggs
- 4 tablespoons of cocoa powder
- 0,5 teaspoon of ground cardamom
Melt the margarine together with sugar, milk and cocoa. Set aside to cool and once cool mix in the eggs, and cardamom, and then finally the flour and baking powder. I didn’t bother to separate the eggs and whip the egg whites, letting the baking powder to the job – and it worked well, with less fuss.
Prepare a muffin tray with liners and then divide the batter. I had to split it into two batches, a full dozen and another six, yielding 18 in the end. Bake for 25 minutes at 180C.