Gluten-Free Chocolate Chip Muffins - 30g Carbs, 2g Fiber
From: Healthy Cooking April/May 2008, p57
"I am a registered nurse and I have a friend with celiac disease. I
didn't want her to miss out on the joy of chocolate and other baked
goods, so I started experimenting to make some fun treats for her." —
Donna Lovestrand of Seneca, Pennsylvania
This recipe is: Healthy
Servings: 12
Prep: 25 min
Bake: 15 min
1 cup brown rice flour
1/2 cup soy flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup tapioca flour
1/4 cup buckwheat flour
1/4 cup baking cocoa
3 tsp baking powder
1/4 tsp salt
2 eggs
2/3 cup buttermilk
1/3 cup fat-free milk
2 Tbsp butter, melted
1 tsp vanilla extract
1/2 cup PLUS 2 Tbsp miniature semisweet chocolate chips, divided
In a large bowl, combine the first nine ingredients.
In another bowl, whisk the eggs, buttermilk, milk, butter and vanilla.
Stir into dry ingredients just until moistened. Fold in 1/2 cup chocolate
chips.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Sprinkle with remaining chips. Bake at 350 degrees for 12-16 minutes or
until a toothpick comes out clean. Cool for 5 minutes before removing
from pan to a wire rack. Serve warm.
Editor's Note:
Ingredient formulas and production facilities vary among brands.
If you're concerned that your brand may contain gluten, contact
the company.
Yield: 1 dozen.
Serving Size: 1 muffin
Nutrition per Serving:
184 Calories, 6g Fat, 3g Saturated Fat, 41mg Cholesterol, 194mg Sodium,
30g Carbs, 2g Fiber, 5g Protein
Diabetic Exchanges: 2 starch, 1 fat
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