These muffins are a gluten-free adaptation of a recipe given to my sister many years ago by one of her friends. I used to love going with my sister to the friend’s place as the muffins were re-heated in the microwave oven immediately prior to serving and the chocolate chips would melt further through! At the time, we didn’t have a microwave so it was somewhat of a novelty!
I get 10 medium size muffins out of this mixture. As with most muffins, they are best reheated unless they are fresh from the oven.
Ingredients:
- ½ cup brown rice flour
- ½ cup white rice flour
- ¾ teaspoon Xantham gum
- 3 teaspoons baking powder
- ½ cup sugar
- ¼ teaspoon salt
- ⅓ cup chocolate chips
- 1 cup milk (I use oat milk or rice milk but the same amount of diary milk can also be used)
- 1 egg
- 3 tablespoons oil
Method:
In a bowl, mix together the dry ingredients; add the chocolate chips.
Lightly whisk together the egg, milk and oil, then stir lightly into the flour mixture.
Spoon or pour the mixture into 10 medium size muffin cups. Set aside to stand while the oven heats.
Heat the oven to 190° C. Cook the muffins in the heated oven for 20 minutes. Test with a skewer before removing from the oven.
