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Gluten-Free Chocolate Chip Muffins Recipe

Originally published as Gluten-Free Chocolate Chip Muffins in Healthy Cooking April/May 2008, p57

Gluten-Free Chocolate Chip Muffins Recipe
Recipe type: Gluten-Free
  • 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
  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 ½ 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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