Gluten-free and lactose-free muffins decorated as ghosts, perfect for Halloween!
In a bowl, vigorously mix together the milk, oil and vanilla paste.
In another bowl, put the gluten-free mix, sugar, cocoa, baking powder and pinch of fine salt, mix well.
Melt the chocolate.
Add the milk-oil mixture and mix well together, then add the melted chocolate.
Turn the oven on to 180°C in static mode.
Mix well until you get a smooth batter.
Prepare the paper cups and fill them with the batter.
Bake for about 25 minutes on the middle rack; before removing from the oven, do the toothpick test.
Remove from the oven and let cool completely.
Whip the plant-based cream and decorate your muffins with a piping bag, creating a pointed little mound.
Use 2 drops of chocolate to make the eyes of your ghosts.
Bowl
Piping bag
Standing cupcake liners
Ice cream scoop
Store in an airtight container for 2-3 days.
Perfect for Halloween, these muffins are delicious even without cream.
Italia, Lazio
| Energy (kcal) | 329.36 |
| Carbohydrates (g) | 46.77 |
| of which sugars (g) | 23.19 |
| Fat (g) | 14.11 |
| of which saturates (g) | 3.38 |
| Protein (g) | 3.62 |
| Fibre (g) | 2.22 |
| Salt (g) | 0.25 |
