White and Semi-Sweet Chocolate Chip Muffins

Gluten free goodness in a muffin.  Try a mixture of different baking chips to make this one your own.

Here’s What You’ll Need:

2 C. Superfine Brown Rice Flour (if you use white rice flour these will be eerily pale)

1/2 C. Granulated Sugar (that just means white sugar instead of brown)

1 tsp. Guar or Xanthan Gum

3/4 tsp. Salt

1 T. Baking Powder

1/3 C. Vegetable Oil

1 Egg

1 tsp. Vanilla

1 C. Milk (or milk substitute – almond milk works great in this recipe)

2/3 C. Chips – for this recipe I used 1/3 White Chocolate Chips and 1/3 C. Mini Semi Sweet Chips

Preheat the oven to 400 degrees and line 12 muffin tins with parchment liners.  No need for any cooking spray.

Combine all of the dry ingredients, make a well in the center and add the egg, oil, and milk.  Using a whisk, mix until the lumps are removed and all of the ingredients are combined.

Stir in the chips and then evenly divide batter among the prepared muffin tins.

Bake for 15-18 minutes or until a toothpick inserted comes out clean.

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