I have a friend who is gluten intolerent. We have found the mass-produced varieties of gluten-free cake mixes, muffin mixes and ready-made cakes and biscuits to be bland, expensive and leave an after-taste. My mission then became an experimental cook searching for the perfect gluten free, most chocolaty biscuit recipe I was capable of inventing.
This recipe can easily be converted to gluten free muffins simply by adding enough extra milk (about 1/2 cup) to make the batter more like cake batter and able to be poured into muffin tins. They don't even need to be cooked much longer than a few minutes more than the biscakes. Also, by adding 1/2 tsp of Baking Powder to the sifted ingredients, the finished biscakes or muffins have a lighter texture. The muffins are GREAT filled with whipped cream 'butterfly style'. Cut a round circle out of the top of each cooled muffin. Cut each circle in halves. Fill the hole with whipped cream and arrange the two halves of the circle to look like wings.