Gluten Free Chocolate Muffins

If you have been missing chocolate cake, you MUST try these... MUST! (pics coming soon)

3/4 cup (2 1/2 ounces) gluten-free oat flour
1/2 cup (4 ounces) granulated sugar
1/4 cup (1 1/4 ounces) potato starch or tapioca starch
1/4 cup (3/4 ounce) cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon vanilla extract
1 large egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil
1 cup (or so) Mini Chocolate chips
nonstick cooking spray

 Preheat oven to 375°F. Whisk together oat flour, granulated sugar, potato starch, cocoa powder, baking soda, and xanthan gum in a medium bowl. Add egg, sour cream, vanilla, milk, and vegetable oil. Whisk until batter is smooth. Add mini chocolate chips. Allow batter to stand for five minutes. Lightly coat tins with nonstick cooking spray.

Bake until the cake springs back to the touch, about ten minutes.

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