Gluten-Free Strawberry Chocolate Chip Muffins
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Strawberry Chocolate Chip Muffin Recipe
I changed up my usual gluten-free flour mix to create a lighter, fluffier vegan muffin (translation- more starch). And then I added chocolate chips. Gasp. Health food, this isn't. But lip smacking tasty? That would be, Affirmative.
Preheat oven to 350ºF. Line a 12-muffin tin with parchment or paper liners.
1 rounded cup stemmed, cored, cut up fresh strawberries- set aside
Whisk together the dry ingredients in a mixing bowl:
3/4 cup sweet sorghum flour
3/4 cup tapioca starch or potato starch (not potato flour!)
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup organic light brown sugar
Add in and beat:
3/4 cup non-dairy milk
1/2 teaspoon mild rice vinegar or lemon juice
1/4 cup coconut oil, softened, or light olive oil
2 teaspoons bourbon vanilla extract
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy (or 2 beaten eggs)
Stir in by hand:
1/2 cup vegan chocolate chips
Spoon only one tablespoon of the batter into the twelve lined muffin cups.
Cool the muffins on a wire rack. Super delicious served a little bit warm when the chocolate chips are melty.
For substitutions, please see my guide to baking with substitutions here.