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Chocolate hazelnut rice flour muffins

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Chocolate hazelnut rice flour muffins

Hazelnuts and chocolate make the perfect pair. This muffin uses non-dairy buttery spread and coconut milk to create a delicious dairy-free muffin that's also 100% gluten-free.

Ingredients

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    1 cup of rice flour
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    3 tablespoons of cane sugar (brown)
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    2 teaspoons of baking powder
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    1/2 teaspoon of salt
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    1/2 teaspoon of cinnamon
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    1 teaspoon of grated orange zest
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    Chopped chocolate and hazelnuts
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    1/2 cup of milk
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    2 tablespoons of oil (can be olive)
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    1 egg

Method

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    Preheat the oven to 425°F.
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    In one bowl mix milk, oil and egg.
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    In another bowl mix the rest of the ingredients.
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    Mix both bowls together.
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    Fill muffin tin, each about 2/3 full.
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    Bake for 15-20 minutes (depending on the size) until the edges are slightly browned.
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    Let muffins to cool 5 minutes before removing from the tin.