Gluten-Free Chocolate Chip Muffins |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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âI am a registered nurse and I have a friend with celiac disease. I didn't want her to miss out on the joy of chocolate and other baked goods, so I started experimenting to make some fun treats for her.â â Donna Lovestrand of Seneca, Pennsylvania Ingredients:
1 cup brown rice flour |
1/2 cup soy flour |
1/4 cup sugar |
1/4 cup packed brown sugar |
1/4 cup tapioca flour |
1/4 cup buckwheat flour |
1/4 cup baking cocoa |
3 teaspoons baking powder |
1/4 teaspoon salt |
2 eggs |
2/3 cup buttermilk |
1/3 cup fat-free milk |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided |
Directions:
1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in 1/2 cup chocolate chips.
2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Sprinkle with remaining chips. Bake at 350° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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