Sometimes I get so caught up in trying new recipes that I forget about some of my old favorites. That’s the case with this muffin recipe. It is adapted from a recipe by Lisa Lewis. I give individual flour amounts, but you can use any gluten-free flour mix to replace the 2 cups total flour. Remember to omit the xanthan gum if it is included in your flour mix.
- 3/4 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/2 cup chocolate chips
- 1/2 cup flaked coconut
- 3/4 cup milk (or substitute)
- 1/3 cup coconut oil (or other cooking oil)
- 2 eggs
- 1 1/2 teaspoon orange extract (or other flavoring)
- Preheat oven to 400°.
- In a mixing bowl, whisk together the flour, starches, xanthan gum, baking powder, salt, and sugar.
- Stir in the chocolate chips and coconut.
- In a smaller bowl combine the milk, oil, eggs, and extract.
- Add to the dry ingredients and stir just until moistened.
- Spoon into a muffin tin and bake at 400 degrees for 18 minutes.
- Remove the muffins from the tin and cool on a wire rack.
For more great recipes check out Slightly Indulgent Tuesday at Simply Sugar & Gluten-Free.