The Gluten-Free Homemaker

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.

Gluten- Free Coconut Muffin Recipe

Ingredients

• 3/4 c. sorghum flour
• 1/2 c. brown rice flour
• 1/2 c. potato starch
• 1/4 c. tapioca starch
• 1 tsp. xanthan gum
• 1 Tb. baking powder
• 1/2 tsp. salt
• 1/3 c. sugar
• 1/2 c. chocolate chips
• 1/2 c. flaked coconut
• 3/4 c. milk (or substitute)
• 1/3 c. coconut oil (or other cooking oil)
• 2 eggs
• 1 1/2 tsp. orange extract (or other flavoring)

Instructions
In a mixing bowl, whisk together the dry ingredients. Stir in the chocolate chips and coconut. In a smaller bowl combine the wet ingredients. Add to the dry ingredients and stir just until moistened. Spoon into a muffin tin and bake at 400 degrees for 18 minutes. Immediately remove the muffins from the tin and cool on a wire rack.

Makes 12 muffins.

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For more great recipes check out Slightly Indulgent Tuesday at Simply Sugar & Gluten-Free.

Labels: bread recipes, breakfast recipes