So here’s an unexpected bonus from that whole celiac thing running in families. My daughter has decided she’s going to be a master gluten-free baker/bakstress. So we had a rollicking weekend filled with experimental gluten-free baking, mixing, and general “adding pink food coloring to milkshakes” in hope of finding her signature baked good.
These gluten-free chocolate chip muffins are not it.
They are, however, super easy to make and she learned the importance of reading through a recipe.
Still, these muffins were great right out of the oven, but they suffered that gluten-free fate that so many gf baked goods do: a day later they’re bleh. These banana chocolate chip muffins had a much longer shelf life. As did this gluten-free mix of chocolate chocolate chip muffins.
So if you need a quick muffin fix, you can take this recipe and add in the fruits, nuts, and sweets of your choice. Or if you need a basic recipe to practice on if you’re a 7-year-old celiac, this is your go-to.
Gluten-Free Chocolate Chip Muffins
adapted from Living Without
prep time: 10 minutes cook time: 40 minutes
3 cups all-purpose gluten-free flour
3/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon salt
1 cup milk
3/4 cup canola oil
2 large eggs
1 cup chocolate chips
1. Preheat oven to 350 degrees. Put cupcake liners in muffin tin.
2. Sift gf flour, sugar, gf baking powder, xanthan gum (unless it’s already in your gf flour mix), and salt into a large mixing bowl. Set aside.
3. In a small bowl, whisk together milk, oil and eggs.
4. Mix wet ingredients into dry, mixing only just combined. Do not overmix.
5. Add chocolate chips and combine well.
6. Scoop batter into muffin tins so batter is mounded slightly above the muffin tin.
7. Bake muffins for 40 minutes, or until toothpick comes out clean.
Makes: 12 muffins