Chocolate Chip Muffins
Gluten Free Dairy Free
Gluten Free and Dairy Free
We are muffin lovers, that was one of the hardest parts about changing our diet to gluten free dairy free...no more muffins. Until we found the yummy Udi's muffins but they are pricey! My daughter and I used to always bake muffins together, and we have been finally enjoying more muffin making together again. We have been using the Basic Gluten Free Muffin Recipe by Gluten Free Homemaker that we used to concoct our amazing Blueberry Muffins with Coconut Topping. We most recently used the basic recipe to make chocolate chip muffins (using ghiradelli mini chocolate chips they have no dairy) and strawberry muffins by adding cut up strawberries to the batter. We sprinkled sugar on top to make our muffins more like the ones from the bakery. These are so good they do not last very long at all around here!
Basic Gluten-Free Muffin Recipe
Preheat oven to 375 degrees
- 2 c. gluten-free flour mix
- 1 tsp. xanthan gum
- 1 Tb. baking powder
- 3/4 tsp. salt
- 1/4 – 1/2 c. sugar
- 1/4 – 1/2 c. oil
- 2 large eggs
- 1 tsp. vanilla or other flavoring
- 3/4 – 1 c. milk, juice, or water
- up to 1 c. additions (see note)
- optional ingredients (see note)
In a mixing bowl, combine the dry ingredients. In a smaller bowl, or measuring cup, combine the egg, flavoring, and liquid. Add that with the oil to the dry ingredients and whisk together until moistened. Stir in additions. Bake at 375 degrees for 20 – 25 minutes. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Usually best served warm.
(note: I use Silvana Nardone's GF blend and leave out the xanthan gum when making this recipe since her blend already has the xanthan gum in it. I just love her blend and all her recipes!