Tuesday, December 15, 2009

chocolate chip muffins

gluten free chocolate chip muffins
Hey, I'm alive! It's been a while since I've posted. Semester 1 of CLS school is DONE! I gotta say, it was a lot harder than I thought it'd be, but I did it. (As a matter of fact, I did quite well.) Now that we get a break, I get to get back into the kitchen (and catch up on sleep). Hopefully I come out with something tasty.

Since I -am- a student and therefore broke, I plan on charming my friends with delicious baked GF goods and a few other homemade items that I can't post yet- otherwhise they'll know what they're getting for Christmas... if anyone reads this blog anymore, haha.

I really wanted cinnamon rolls this morning but I was too lazy to make them. They are a little bit of extra work, but when I actually get to doing it, it's not that bad. It's the getting started part that's always hard.

Muffins seemed easier, but my sweet tooth was aching. Easy solution? Throw in some chocolate chips. I figured I'd go easy on the chocolate, but if you're feeling it, add as much as you want. They're pretty yummy.

Chocolate Chip Muffins

1 egg
1/4 c. milk, non-dairy milk, or water
2 T. oil (or applesauce)
1/2 t. vanilla

1/4 c. brown sugar
1/3 c. brown rice flour
1/3 c. corn starch
1/3 c. sorghum flour
1/4 t. xanthan gum
1 t. baking powder
1/8 t. baking soda
1/8 t. salt
1/4- 1/3 c. chocolate chips

Beat the egg in a bowl, and mix in the rest of the wet ingredients. Mix the dry ingredients together, then mix them into the wet ingredients. Stir in the chocolate chips. Spoon into greased muffin tins and bake at 350 for 10-15 minutes. When a toothpick comes out clean, they're done.

Makes 5-6 muffins.

-Really good with a cup of coffee, a purring kitten, and a magazine that has nothing to do with hematology or chemistry :o)

1 comment:

Lauren said...

I'm glad you did well! These look great =D.