Chocolate Chocolate Chip Muffins

Have you ever wanted to make something that should be simple to find, but you just can't find the right recipe?  Or worse you find the recipe and it refers you to another page for a flour recipe that make 8 cups and you only need 3 cups.  Granted it would have been a simple reduction if it only had flour, but there was several other ingredients involved.  In the end I made my own recipe for GFCF Chocolate Chocolate Chip Muffins.  My taster, my younger son, tasted the batter while I was filling the muffin pan. LOL I barely finished filling the muffin pan before he took the bowl to lick the bottom.  Best to way tell if the batter is good if you ask me.

Hope you enjoy!

Aunt B’s Gluten & Casein Free

Chocolate Chocolate Chip Muffins

Dry Ingredients:

¾ cup Brown Rice Flour

¾ cup Potato Starch

½ cup Tapioca Starch

1 tbsp Baking Powder

1 ½ tps Xanthan Gum

¾ cup Sugar

½ tsp Salt

3 tbsp Cocoa

1 tsp Baking Soda

1/3 cup GFCF Chocolate Chips (I used Enjoy Life)

Wet Ingredients:                    

1/3 cup Oil

2 Lg Eggs

1 cup Almond Milk (I used Unsweetened Vanilla)

Mix the wet ingredients in a mixing bowl and slowly add the dry ingredients, but the Chocolate Chips. Once it’s all blended together fold in the Chocolate Chips with a Spatula or Spoon. Grease the muffin pan and bake at 350⁰ for 15 to 20 minutes.  Check with a tooth pick.  If it comes out clean then they’re done.  Allow them to cool about 5 minutes in the muffin pan and then move them to a cooling rack.