Gluten Free Choc Chip Muffins that aren’t dense and don’t taste like cardboard…have I interested you yet?
Each family has recipes that are their favourites…ones that have been cooked over and over…because they are delicious and easy to cook.
This is one of those recipes!!
Gluten Free Choc Chip Muffins are easy to bake (tick) and delicious to eat (tick, tick).
If you are gluten free, you sometimes have to accept the ‘taste’ of eating gluten free (or the lack of it) and you really just want to have a recipe that you know will always work.
These muffins are moist, not dry, the chocolate chips are all through each muffin and they are sooooo good that you will have a second or even a third.
Tip – To make sure that the chocolate chips do not sink to the bottom of the muffin and are spread all the way through, is to add the choc chips to the flour mixture. This coats each choc chip with flour and prevents them from sinking.
How to make Gluten Free Choc Chip Muffins
- 2 cups of gluten free self raising flour (I use Organ Gluten Free Self Raising Flour)
- 1 1/2 teaspoon of gluten free baking powder
- 3/4 cup of caster sugar (When I am being good, I use only 1/2 cup because it is better for my hips…)
- 1 cup of almond milk (you can use the milk of your preference)
- 1/3 cup (2 1/2 fl oz) vegetable oil
- 2 eggs (Free Range Eggs… not caged)
- Handful of chocolate chips (save a few to decorate the top of each muffin)
- Preheat oven to 180 degree Celsius – moderate oven
- Sift the GF flour and baking powder into a bowl and then add the sugar and stir. Add in the chocolate chips to the GF flour mixture.
- Place the almond milk, egg, and oil in another bowl and whisk together. Stir the milk mixture through the GF flour and sugar mixture (do it till it is just combined…no need to over stir.)
- Spoon the mixture into a muffin tin that is lined with pretty muffin liners ( fill up to 3/4 full) and sprinkle with some chocolate chips on top.
- Bake for 20 minutes or until cooked when tested with a skewer (normal muffins will take about 12 minutes but I find that GF muffins take a little longer.) Keep an eye on them to make sure they are a little brown on top and test them with a skewer.
Taking a bite into a warm, gluten free muffin…. with molten chocolate all the way through…
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