I haven't put very many gluten-free recipes up as of late. So, I think it's well over-due for some.
Here's a yummy breakfast (or snack-time) muffin that we made a few days ago. They aren't overly sweet, but they are yummy.
I found the recipe via Kevin&Amanda.com who did a guest blog post on another blog. The original recipe is for miniature cupcakes, but I decided to change it up some. The original recipe is also not gluten free, but you can see it here. One of the big variations I did to the recipe besides making it gluten-free, was not using the maple syrup, simply because we didn't have any. I bet these would turn out really good if there was maple syrup or even maple extract in them. I simply used a lot of vanilla extract in the recipe.
So, here goes:
Gluten-Free Chocolate Chip Pancake Muffins
Yield: 27 muffins, 12 miniature muffins
1 cup butter (softened) or lard
1 cup brown sugar
3 cups rice flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons vanilla extract
2/3 cup milk
1 cup chocolate chips
1. Preheat oven to 350 degrees.
2. Cream the butter and sugar on medium speed until well combined. Add the vanilla, eggs and milk, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder and salt.
4. Add in the flour mixture, stirring just until it's combined.
5. Add the chocolate chips.
6. Bake at 350 for 12-18 minutes (8-10 for the mini muffins).