Whether or not your family requires a gluten-free diet, chocolaty muffins stuffed to the brim with chocolate minichips are always a hit.

Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
10 mins
total:
45 mins
Yield:
Serves 15 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

177 calories; fat 9g; saturated fat 3.3g; mono fat 2.7g; poly fat 0.9g; protein 3.1g; carbohydrates 24g; fiber 1.8g; cholesterol 36mg; iron 0.9mg; sodium 137mg; calcium 51mg.
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