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Gluten-Free Chocolate Chip Muffins

“I am a registered nurse and I have a friend with celiac disease. I didn't want her to miss out on the joy of chocolate and other baked goods, so I started experimenting to make some fun treats for her.” — Donna Lovestrand of Seneca, Pennsylvania

12 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

1 cup brown rice flour
1/2 cup soy flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup tapioca flour
1/4 cup buckwheat flour
1/4 cup baking cocoa
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
2/3 cup buttermilk
1/3 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided

Directions

In a large bowl, combine the first nine ingredients. In another bowl,
whisk the eggs, buttermilk, milk, butter and vanilla. Stir into dry
ingredients just until moistened. Fold in 1/2 cup chocolate chips.
Coat muffin cups with cooking spray; fill three-fourths full with
batter. Sprinkle with remaining chips. Bake at 350° for 12-16

2 of 2

Gluten-Free Chocolate Chip Muffins (continued)

Directions (continued)

minutes or until a toothpick comes out clean. Cool for 5 minutes
before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 184 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 194 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.