Dark chocolate, rhubarb + rosemary muffins {gluten and dairy free + vegetarian}

For someone who's big dark chocolate addict as me, this muffin is simply perfection. I used silicon forms for baking but you can also use a cake tin. They are crunchy on the outside and soft in the inside, more like English muffins. You can store the cake airtight for 3 days, or longer in the fridge. Serve them cold or you can even heat them up again.

Ingredients:
- 3/4 cup rice flour
- 3/4 cup corn starch
- 1/4 cup cocoa powder
- 1 teaspoon baking soda 
- 1 cup brown sugar
- 1/2 cup roughly chopped dark chocolate
- 1 tablespoon finely chopped rosemary leaves
- pinch sea salt
- 3 large pieces of rhubarb
- 3 big eggs
- 3/4 cup oil (you can use less, I still found them a bit oily)

Pre-heat the oven to 180C. Prepare the silicon forms or grease the cake tin. Chop the rhubarb into small pieces and leave them until they loose some liquid. Sieve the flour and the starch with the cocoa and baking soda into a large bowl. Add sugar, chopped chocolate, rosemary and sea salt. Stir in the rhubarb pieces but without the liquid. Mix in eggs and oil and pour it in the cake tin or silicon forms. Bake for 40-50 minutes depending on the cake tin you use. When it's ready remove from the oven and set aside to cool. You can decorate it as you like, or even cover it in more chocolate.