Gluten and Dairy Free Indulgent Chocolate Muffins

These muffins are really gorgeous, and great for a special treat, add icing and decorations for celebration or birthday cakes
Makes 12 standard or 8 large muffins

200g Gluten Free self raising flour/ rice flour (Using the blended flour rather than rice flour gives you a softer lighter cake)
200g soft brown sugar
120g Pure Sunflower Spread/dairy free spread or 120 mls sunflower oil
200g Dairy free chocolate, chopped
4 tbsp quality cocoa powder
2 eggs
150ml rice milk
Optional:
'butter' icing for decorating-
100g dairy free spread
50g icing sugar
50g Extra cocoa powder

Line a muffin tray with 8 or 12 muffin cases, depending on the size you are making. Preheat the oven to 180c. Add the flour, cocoa butter and caster sugar to a large mixing bowl and mix together. Cut the butter replacement into cubes and then add to the flour mixture. Rub together with your fingertips until you have a breadcrumb consistency.
Mix in the eggs and rice milk and beat together until smooth. Add the chopped chocolate and stir in gently. Spoon the mixture into the muffin cases, levelling the tops and leaving a little room at the top for each muffin to rise. Bake in the oven for 18-20 minutes until risen. Remove from the oven, transfer to a wire rack and allow to cool before serving.
If you are decorating the muffin, mix the ingredients for the butter icing together, and pipe on top of each muffin. Decorate with sugar stars and sprinkles for an extra special treat.