Gluten Free Orange Chocolate Chip Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is a recipe from pre-GF days that I recently converted. It tastes just as good as it did before. My in-laws visited and couldn't tell the difference. These are great for brunch. I make up several bags of the dry ingredients ahead of time to reduce prep time and reduce my likelihood of leaving out ingredients (I'm so not a morning person). Read more . For a change of pace, substitute dried cranberries and some chopped pecans for the chocolate chips. As with ALL gluten free cooking, ensure that the ingredients you use are gluten free. Ingredients:
2 c. gf flour blend (i use a 6 part rice flour, 2 part potato starch, 1 part tapioca starch blend) |
3/4 c. sugar |
1 tbs. baking powder |
1 tsp. baking soda |
1 1/2 tsp. xanthan gum |
1/4 tsp. salt |
1/2 c. mini chocolate chips |
1 thin skinned orange, seeded and cut into chunks |
1 large egg |
1 c. milk |
1/4 c. oil |
Directions:
1. Place oven rack in the top 1/3 of the oven and preheat to 400F. Spray 12 muffin cups with baking spray.
2. In a large bowl, combine all dry ingredients, including the chocolate chips. Set aside.
3. In the bowl of a food processor, process the orange chunks (peel and all) until pureed. Small chunks are o.k., but you want it to be fairly smooth. Add the egg, milk and oil to the food processor and pulse 4 or 5 times, until combined.
4. Pour the orange mixture into the dry ingredients and stir just until moistened. Don't over beat.
5. Divide the batter among the 12 muffin cups. Sprinkle the tops with additional sugar, if desired (I do). Bake at 400F for 15-20 minutes. In my oven, they come out perfect at 17 minutes.
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