Double Chocolate Muffins

[Eeyorific]

DOUBLE CHOCOLATE MUFFINS


Ingredients

1 cup rice flour
3/4 cup tapioca flour
1/3 cup sugar
1 TBS baking powder
1/4 tsp salt
3/4 to 1 cup Chocolate Soy Milk (to preferred consistency)
1/4 cup oil
1 egg
1/2 cup semi-sweet chocolate chips

Directions

1. Combine rice flour, tapioca flour, sugar, baking powder, and salt in a medium sized bowl.. Make a well by pushing ingredients to the sides of the bowl.

2. Combine milk, oil, and egg in a small bowl. Beat until well blended.

3. Add milk mixture to the flour mixture, all at once, and stir until moistened (batter will be lumpy).

4. Add chocolate chips and stir.

5. Spoon into greased or paper-lined muffin pans, filling two-thirds full.

6. Bake 20 minutes in a 400-degree oven, or until golden and a toothpick inserted near the center comes out clean.


*Disclaimer* This recipe has been adapted from a Breakfast Muffin recipe found in "Incredible Edible gltuen-Free Food for kids" book by Sheri L. Sanderson. We replaced regular milk (and increased amount) with Chocolate soy milk to fit ds needs (we used chocolate at the time because he was out of his regular soy milk), but the brown hue and added chocolate taste was just what it needed!

The finished product has a gritty texture, which personally we (family) found works. The rice flour makes it taste more like chocolate chip cookies with a soft chewy middle rather than a breakfast muffin. If that isn't what you are looking for, you may want to replace the flour with your preferred mixture.
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Kristie M.

"The truth of God's love is not that he allows bad things to happen....
it's his promise that he will be there with us when they do!"