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Chocolate Chip Muffins
Angie Halten
These chocolate chip muffins are great packed in the kids lunch box.
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Prep Time
15
mins
Cook Time
15
mins
Total Time
30
mins
Servings
12
Ingredients
1x
2x
3x
1
cup
brown rice flour
1/2
cup
soy flour
1/4
cup
sugar
1/4
cup
packed brown sugar
1/2
cup
tapioca flour
1/2
cup
buckwheat flour
3
tsp
baking powder
1/4
tsp
salt
2
eggs
1
cup
buttermilk or milk alternative
2
Tbsp
butter or margarine
melted
1
tsp
vanilla
1/2
cup
GF chocolate chips
Instructions
In a large bowl, combine the first eight ingredients.
In a separate bowl, whisk the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in 1/2 cup chocolate chips.
Spoon batter into a greased muffin tin or paper lined muffin cups, then sprinkle tops of muffins with a few remaining chocolate chips.
Bake at 350°F for 12-16 minutes, or until internal temperature of muffin reaches 205°F, using an instant read thermometer.
Notes
To Make Buttermilk:
put 1 Tbsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to 1 cup - let stand 5 minutes.
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