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Muffin Cocoa glutne free.

This is one of many recipes for chocolate muffins to.

However, this is gluten free. My wife is a celiac omnivorous and I try to commit myself to make things tasty, gluten free and vegan as possible. This vote I put together a couple of recipes. One I found on Veganblog.it and is a recipe Kia , the other, I borrowed from the blog of Simply Vera .
This recipe will also indicate the brand of product to meet Celiac our friends and even some 'vegan. Meanwhile, below you can see the dough with all the ingredients into the background.

4 Ingredients for muffins:
10 gr. gluten free flour DS
40 gr. Orgran self raising flour
of 35 gr. of potato starch of Crastan (there is also all'Esselunga)
30 gr. cornstarch Trapunzel
of 1 tablespoon of yeast Easyglut
50 gr.
30 grams of white sugar. unsweetened cocoa powder bio Esselunga
4 squares unsweetened chocolate Coop
30 gr. corn oil

100 grams of soy milk of Margarine Probios

plant of Fidel (Esselunga)

Procedure:

I started "buttering" the margarine with the steel cups that I immediately dusted with a little 'gluten free flour.
I combined and well mixed all the dry ingredients (except nuts chocolate) in a bowl and then add the oil slowly, slowly the soy milk until it reaches the right consistency, mix well with a nice serving spoon . When the mixture had the fluidity and color of Nutella left the Sun I paid for half bowl. I loved the dark chocolate nut, and I continued to fill the cups for a while '(see photo):

The oven already waiting for me with 180 ° and then I've just baked for 15 minutes, mindful of what my mother always tells me:
"When you add the yeast bake immediately, otherwise the dough begins to rise before it reaches the oven"
And here is the result inside the oven:

... and out of the oven:

And here's the surprise of chocolate hearts:

say it might be a tasty recipe for a sweet Valentine's Day.
Good life to you all!
Thanks