Whether or not your family requires a gluten-free diet, chocolate, muffins filled up to the edge of the mini chocolate chips are always a success
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1.8 ounces almond meal flour (about 1/2 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
3/4 cup granulated sugar
1/3 cup unsweetened cocoa
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
4 tablespoons unsalted butter, melted
2 tablespoons canola oil
2 large eggs
1/3 cup semisweet chocolate minichips
1. Preheat the oven to 350 °.
2. Although or slightly bucket of flour in measuring cups dry; level with a knife. Combine the flours, granulated sugar, and the 5 following ingredients (through the salt) in a medium bowl; stir with a whisk. Make a hole in the middle of the mixture. Combine the buttermilk, melted butter, oil and eggs; stir with a whisk. Add to the flour mixture, stirring until it is damp. Double at minichips of chocolate.
3. Place the linings of cup 15 mollete role in muffins cups; coatings of layer with oil in aerosol. Pour in the cups prepared. Bake at 350 ° for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the mold on a grid; remove from skillet.