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Chocolate Muffins

Photo: Oxmoor House
Hands-on time 10 mins
Total time 45 mins
Yield Serves 15 (serving size: 1 muffin)
Whether or not your family requires a gluten-free diet, chocolaty muffins stuffed to the brim with chocolate minichips are always a hit.

Ingredients

  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 2.1 ounces tapioca flour (about 1/2 cup)
  • 1.8 ounces almond meal flour (about 1/2 cup)
  • 1.05 ounces sweet white sorghum flour (about 1/4 cup)
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1/3 cup semisweet chocolate minichips
  • Cooking spray

Nutrition Information

  • calories 177
  • fat 9.0 g
  • satfat 3.3 g
  • monofat 2.7 g
  • polyfat 0.9 g
  • protein 3.1 g
  • carbohydrate 24 g
  • fiber 1.8 g
  • cholesterol 36 mg
  • iron 0.9 mg
  • sodium 137 mg
  • calcium 51 mg

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, melted butter, oil, and eggs; stir with a whisk. Add to flour mixture, stirring just until moist. Fold in chocolate minichips.

  3. Place 15 paper muffin cup liners in muffins cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

Gluten-Free Baking