Chocolate Chip Muffins or Loaf
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 170.5
- Total Fat: 7.2 g
- Cholesterol: 32.1 mg
- Sodium: 158.7 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.8 g
- Protein: 4.1 g
View full nutritional breakdown of Chocolate Chip Muffins or Loaf calories by ingredient
Introduction
Gluten free chocolate muffins from Complete Gluten-Free Cookbook. Makes 12 muffins or one 9 by 5 inch loaf pan, lightly greased Gluten free chocolate muffins from Complete Gluten-Free Cookbook. Makes 12 muffins or one 9 by 5 inch loaf pan, lightly greasedNumber of Servings: 12
Ingredients
-
3/4 cup sorghum flour
1/3 cup quinoa flour
1/4 cup tapioca flour
1/2 cup granulated sugar
1 tsp baking soda
2 tsp GF baking powder
1/4 tsp salt
1/4 cup unsweetened cocoa powder, sifted
2 eggs
1 cup lactose-free sour cream or sour cream
1/4 cup vegetable oil
2/3 cup lactose free chocolate chips or chocolate chips
Directions
Makes 12 muffins or one 9 by 5 inch loaf pan,
1. In a large bowl or plasic bag, combine sorghum flour, quinoa flour, tapioca starch, sugar, xanthum gum, baking powder, baking soda, salt and cocoa. Mix well and set aside.
2. In a separate bowl, using an electric mixer, beat eggs, sour cream and oil until combined. Add dry ingredients and mix just until combined. Stir in chocolate chips.
For Muffins
3. Spoon batter evenly into each cup of prepared muffin
tin. Let stand for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake for 18 to 20 minutes or until firm to the touch. Remove from pan immediately and let cool completely on a rack.
For a Loaf
3. Spoon batter into prepared loaf pan. let stand for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake for 55 to 65 minutes, or until tester inserted in centre comes our clean. Let cool in pan on a rack for 10 minutes.
Remove fro pan and let cool completely on rack.
Serving Size: Makes 12 muffins or one 9 by 5 inch loaf.
1. In a large bowl or plasic bag, combine sorghum flour, quinoa flour, tapioca starch, sugar, xanthum gum, baking powder, baking soda, salt and cocoa. Mix well and set aside.
2. In a separate bowl, using an electric mixer, beat eggs, sour cream and oil until combined. Add dry ingredients and mix just until combined. Stir in chocolate chips.
For Muffins
3. Spoon batter evenly into each cup of prepared muffin
tin. Let stand for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake for 18 to 20 minutes or until firm to the touch. Remove from pan immediately and let cool completely on a rack.
For a Loaf
3. Spoon batter into prepared loaf pan. let stand for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake for 55 to 65 minutes, or until tester inserted in centre comes our clean. Let cool in pan on a rack for 10 minutes.
Remove fro pan and let cool completely on rack.
Serving Size: Makes 12 muffins or one 9 by 5 inch loaf.