Monday, November 20, 2006

Chocolate Chip Muffins


Chocolate Chip Muffins

Mix together dry ingredients:

2 cups flour (I used 1 cup King Arthur traditional whole wheat, 1/2 cup whole barley flour, 1/2 cup tapioca flour. If using a gluten-free flour such as rice or amaranth, I suggest using 1/3 to 1/2 the total amount of tapioca flour.)
1 1/2 tsp cream of tartar (or 4 tsp lemon juice or cider vinegar)
3/4 tsp baking soda
1/2 tsp salt
3 Tbsp turbinado sugar or C & H brown sugar

In another container, blend together

1 Tbsp flaxseed meal mixed with 3 1/2 Tbsp hot water & heated until gelled
3 Tbsp oil (I used grapeseed oil)
1 cup water or your favorite milk substitute

Make a hollow in the top of the dry ingredients. Add wet ingredients all at once and quickly mix just until barely blended.

Stir in approximately 1/4 to 1/2 cup of Enjoy Life chocolate chips, or the fruit or nuts of your choice (optional).

Spoon into oiled muffin pan, filling cups about 2/3 to 3/4 full.

Bake at 425 degrees for 20 minutes.

Makes 12 regular-sized muffins.

1 comment:

Katie G said...

I made these muffins using a mixture of brown rice flour and whole wheat, then mixed in chopped pecans and apricot, and topped with brown sugar, oat, cinnamon mixture. They are great!