The Gluten-Free Homemaker

 
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.

Gluten-Free Chocolate Chip Nut Muffins

Preheat oven to 375 degrees

• 3/4 c. sorghum flour
• 1/2 c. brown rice flour
• 3/4 c. potato starch
• 1 tsp. xanthan gum
• 1 Tb. baking powder
• 3/4 tsp. salt
• 1/3 c. sugar
• 1/3 c. oil
• 2 eggs
• 1 tsp. vanilla extract
• 1 c. milk
• 1/2 c. walnuts, toasted & chopped
• 1/2 c. chocolate chips

In a mixing bowl, combine the dry ingredients.  In a smaller bowl, or measuring cup, combine the egg, vanilla,  and liquid.  Add the wet ingredients to the dry ingredients and whisk 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.

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For more great recipes visit Slightly Indulgent Tuesdays.

Labels: bread recipes, breakfast recipes