Rice Flour Muffins with Chocolate Chip
Delicious moist and rich muffins that are made with rice flour only! No need for fancy and expensive flour blends here. Enjoy your breakfast muffins with the least effort and money investment!
Equipment
- Muffin tins with at least 7 muffin cups
- 2 large mixing bowls
- 1 wisk
Ingredients
- 120 grams (¾ cup) white rice flour
- 35 grams (¼ cup) cornstarch OPTIONAL, you can use rice flour instead if you prefer
- ½ teaspoon baking powder
- ¼ tsp baking soda
- ¼ tsp xanthan gum
- a pinch of salt
- 50 grams (¼ cup) white granulated sugar
- 27 grams (2 tbsp) packed brown sugar
- ¼ cup plain yogurt can substitute with buttermilk
- 2 eggs
- 40 grams (3 tbsp) lard can use butter instead (4 tbsp)
- 100 grams (¾ cup) chocolate chip
Instructions
- Preheat the oven to 160C (320F) and grease your muffin tins or line them with muffin baking paper. In a medium size bowl combine all the dry ingredients other than the chocolate chip and mix well to incorporate. In another bowl whisk the wet ingredients until combined.
- Pour the liquid ingredients into the bowl with the dry ingredients and mix well to incorporate. Add the chocolate chip and stir the batter a few times. Scoop the batter almost to the top into the muffin tins and place the tins into the preheated oven for 25-30 minutes. Let the muffins cool for 10 minutes before taking them out from the tins. Enjoy!
Notes
- If you don’t have chocolate chips, just chop a chocolate bar into small pieces!
- Don't overmix. Even though there is no gluten to overwork when you add xanthan or guar gum to the recipe you are running the risk of getting a dense and rubbery muffin if you mix the dough for too long.
Nutrition
Calories: 249kcal
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