Method

​1 Preheat the oven to 200°C/fan 180°C/gas mark 6. Lightly grease 12 deep muffin tins and put paper cake cases in the tins.

2 Mix the gluten-free self-raising flour and baking powder in a large bowl. Add the butter in chunks. Rub the butter and flour mix together using your fingertips until it resembles fine breadcrumbs. Stir in the sugar and the chocolate chips.

3 In another bowl, lightly beat the eggs, vanilla essence and milk together. Pour this into your dry mixture and stir quickly to fully combine. Spoon evenly between the muffin paper cases.

4 Bake for 20-25 minutes or until they are well risen and firm to the touch. Leave to cool for a few minutes in the tray, then lift out and cool for a little longer on a wire rack.