1 1/2 C Buttermilk (or plain milk kefir)
1/2 C Coconut Oil, melted
2 Large Eggs
1 C Sugar
2 t Vanilla Extract
3 C Pamela's Gluten-Free Bread Mix (or other gluten-free flour)
4 t Baking powder
1/4 t Salt
2 C Chocolate Chips
Directions:
Preheat oven to 425 degrees.
Grease or line two muffin tins.
In a large mixing bowl, combine the buttermilk (or kefir), oil and eggs. Mix together.
Mix in sugar and vanilla.
Mix in flour 1/2 C at a time until thoroughly combined.
Fold in baking powder.
Fold in chocolate chips.
Spoon batter into muffin tins.
Bake for 5 minutes.
Reduce temperature to 375 degrees and continue baking for about 8 more minutes.
Remove from oven and cool in muffin tin for a couple of minutes before removing to cooling rack to finish cooling.
Yield: 2 Dozen Muffins
* Adapted from http://www.galonamission.com/easy-chocolate-chip-muffins/
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