I’m always challenged when it comes to gluten free baking. I don’t really like to measure or follow instructions terribly closely, which makes me a better cook than a baker. So, when I find an easy recipe that produces excellent results, I’m thrilled! These muffins are quick and easy to make, plus I usually have all the ingredients on-hand. Now that’s what I call a recipe for success (badum-bum-ching). In all seriousness, though, these muffins are quite easy to whip together and don’t require a huge time commitment.
Muffins are such a quick and easy on-the-go breakfast or snack.
When I first made this recipe, I followed it exactly, the results were good, although a touch dry. I thought about the 1:1 swap of apple sauce for oil and decided to give it a go. The result is a moist, spongey crumb, a really delicious muffin. Plus, it’s less fat, yahoo!
Gluten Free Chocolate Chip Muffins
(revised recipe, original from Quick Cooking Jan 2000)
Makes 12 muffins
2 cups of Gluten Free all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
1/3 cup apple sauce (or 1/3 cup oil)
3/4 cup semi-sweet chocolate chips (I use mini chips)
In a large bowl, combine the first 4 ingredients. In a small bowl beat egg, milk, and oil. Stir wet ingredients into dry ingredients, just until moistened. Fold in chocolate chips. Fill muffin tin (either greased with cooking spray or lined with baking cups) 3/4 full. Bake at 400 degrees for 18-20 minutes. Cool in pan for 5 minutes before removing to a wire rack.