Chestnut Flour Chocolate Chip Muffins

Ingredients

Liquid Ingredients

2 large eggs at room temperature

3/4 cup milk

1/4 cup canola oil

1 teaspoon vanilla

Dry Ingredients

3/4 cup light brown sugar

2/3 cup chestnut flour

1/3 cup tapioca flour

1/4 cup Carol’s sorghum blend *

1 tablespoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt

1/2 cup chocolate chips

Instructions

Place the rack in the middle of the oven. Preheat the oven to 375. Generally grease the cups of the standard 12 cup non stick muffin pan or line them with the paper liners and coat with cooking spay.

In a medium bowl, beat the eggs with an electric mixer until light yellow and frothy, about 30 seconds. Add the milk, oil, and vanilla and beat on low speed just until blended.

In a small bowl, whisk together the dry ingredients except for the chocolate chips. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened. Stir in the chocolate chips. Divide into the muffin pan.

• Carol’s flour mixture:

1 1/2 cups sorghum four
1 1/2 cups potato starch
1 cup tapioca flour

1,000 Gluten free recipes By Carol Renster