March is going by quickly. I hope you all are working on a muffin recipe to link to for Gluten-Free Wednesday on April 7. If you’re new here, please read about my create a gluten-free muffin challenge.
Keeping with that theme, I have another muffin recipe for you this week. The recipe uses sorghum flour, brown rice flour, and potato starch. I like using whole grain flours in muffins to increase their nutritional value. The walnuts add protein and good fat, while the chocolate chips are just for flavor and fun. If you want a sweet muffin, increase the amount of sugar. I add just enough that no one complains, but not enough to make them taste like cake. My family enjoyed these, and I hope you do too.
- ¾ cup sorghum flour
- ½ cup brown rice flour
- ¾ cup potato starch
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- ⅓ cup sugar
- ⅓ cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ cup walnuts, toasted & chopped
- ½ cup chocolate chips
- Preheat oven to 375°.
- In a mixing bowl, combine the flours, potato starch, xanthan bum, baking powder, salt, and sugar.
- In a smaller bowl, or measuring cup, combine the oil, eggs, vanilla, and milk.
- Add the wet ingredients to the dry ingredients and stir together until moistened. Stir in the walnuts and chocolate chips .
- 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. Serve warm.
For more great recipes visit Slightly Indulgent Tuesdays.