Chocolate Chip Muffins

Chocolate Chip Muffins

I have been working on this recipe for a while.  It has turned out kind of dry before.  However, I was really able to fine tune it this past week.  The result was that I got this really moist, yummy muffin.  This recipe makes two 12 count regular sized muffin pans full of muffins.  If you want less, just half the recipe.  I freeze the leftovers and my kids eat them for breakfast or snacks.  It just takes about 15-20 seconds in the microwave.

3 cups GF Flour mix**
1 cup brown sugar
6 tsp baking powder
1 tsp salt
1 1/2 tsp xanthan gum
1 1/2 cup milk
1 cup melted butter
2 eggs
1 tablespoon vanilla
1 package semi-sweet chocolate chips (you can use mini or regular)

Combine all the dry ingredients in a bowl.  Add the milk, melted butter, eggs, and vanilla.  Stir well with a wire whisk.  Fold in the chocolate chips.

Prepare your muffin pans by either spraying them with cooking spray or line them with muffin cups.  Spoon in the muffin batter.

Bake at 375 degrees for 20 minutes or until a toothpick comes out clean.

Enjoy.  Your biggest problem should be keeping your kids from fighting over the last couple of muffins.

**The GF Flour mix I used for this recipe was:

1 cup White Rice Flour
3/4 cup Sweet Rice Flour
1/2 cup Tapioca Flour
1/2 cup Potato Starch
1/4 cup Corn Starch