Gluten-Free Double Chocolate Chip Muffins

I found this delicious gluten free recipe a couple of weeks ago and I had to try it.  When you look at all the ingredients, you would think that it’s a difficult recipe but, its’ not. It’s fairly easy, with only 2 steps to it.  Combine the first nine ingredients and in another bowl combine the wet ingredients. Then add the wet mixture  into the dry mixture and beat until combined & that’s it .

Jumbo gluten free chocolate muffins

 

Bake : 15-21 mins /for smaller muffins 12-16 mins

Prep : 25 mins

Makes about: 6 Jumbo muffins or 12 regular muffins

 

Ingredients 

1/2 cup of baking cocoa

1/4 cup of sugar

1 cup of brown rice flour

1/2 cup of soy flour

1/4 cup of sugar

1/4 cup of brown sugar

1/4 cup of tapioca flour

1/4 cup of  buckwheat flour

3 teaspoons of baking powder

1/4 teaspoon salt

2 eggs

2/3 cup of buttermilk

1/3 cup of fat free milk

2 tablespoons of melted butter

1 tablespoon of vanilla extract

1/2 cup &  2 tablespoons of chocolate chips { divided }

 Directions 

1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in 1/2 cup chocolate chips.
2. Coat muffin cups with cooking spray; 3 tablespoon scoop {Regular muffins-fill three-fourths full with batter}. Sprinkle with remaining chips. Bake at 350° for 15-21  minutes {12-16 mins} or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Adapted from Taste of home