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.
Recipe from www.glutenfreehomemaker.com
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