Makes 18 muffins
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1.2 teaspoon xantham gum
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup milk
- 1 cup canned pumpkin
- 1 cup chocolate chips
Directions:
- Preheat oven to 350ºF. Spray muffin tin with Pam or line with muffin cups.
- Combine dry ingredients and set aside.
- In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
- Add the egg and milk. Combine until thoroughly blended, about 1 minute.
- Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix.
- Beat in the pumpkin until almost completely combined. Fold in chocolate chips.
- Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
- Bake for 17-20 minutes. Delicious warm right out of the oven. I just made them a couple of minutes ago and almost half of them are gone from just four people.
- Modified from yummly.com
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