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Dark Chocolate Chip Muffins {Gluten Free}

1 1/4 cup brown rice flour
1/4 cup sugar
1/4 cup packed brown sugar
3/4 cup tapioca flour
1/4 cup sweet sorghum flour
1/4 cup baking cocoa
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup rice milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup plus dark chocolate chips

Preheat oven to 350° F.
In a large bowl, combine all dry ingredients.
In another bowl, whisk the eggs, milk, butter and vanilla.
Stir into dry ingredients just until moistened.
Fold in 1/2 cup chocolate chips.
Coat muffin cups with cooking spray; fill three-fourths full with batter.
Bake at 350° for 12-16 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.

Serissa loves Chocolate just as much as her Mommy!