Originally published as Gluten-Free Chocolate Chip Muffins in Healthy Cooking April/May 2008, p57
Gluten-Free Chocolate Chip Muffins Recipe
Source: Originally published as Gluten-Free Chocolate Chip Muffins in Healthy Cooking April/May 2008, p57
Recipe type: Gluten-Free
Ingredients
- 1 cup brown rice flour
- ½ cup soy flour
- ¼ cup sugar
- ¼ cup packed brown sugar
- ¼ cup tapioca flour
- ¼ cup buckwheat flour
- ¼ cup baking cocoa
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- ⅔ cup buttermilk
- ⅓ cup fat-free milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ½ cup plus 2 tablespoons miniature semisweet chocolate chips, divided
Instructions
- 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 ½ cup chocolate chips.
- 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.
Thank You Taste Of Home for the picture and recipe!
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
