"Chocolate Peppermint Muffins" -"Gluten Free"
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- 1-1/2 c
- gluten free flour
- 2 tsp
- baking powder
- 1 tsp
- baking soda
- 1-1/2 tsp
- peppermint ext
- 1/3 c
- 3/4 tsp
- 1/3 c
- grape oil
- 3/4 c
- almond milk or silk
- 1 c
- andes chocolate mint chips
1Sift together all dry ingredients,except mint chips !
but including the (sugar -stevia)
Sometimes I will add 1/2 tsp of cinnamon !
2Using a 2 cup measuring cup, put your oil and eggs,and MIX WELL. add the peppermint and 1/2 cup of almondmilk save the rest ,for if needed later.
3Now add the Andes mint chips to the flour mix, (fold in).
I keep mine in frig till ready to use.
4Now the two come together...pour the liquid into the dry mix but DON'T OVER-MIX. add the rest of the almond milk if needed, just a little thicker than your cake mix.
5oil your mini or regular muffin pans ..12 REG,24 mini.
fill muffin pans about 2/3 full. and bake at 375 for apx 18-20 min.test and remove cool on wire rake for 5 min.
Then remove your muffins from the pans. ENJOY..
6MY FLOUR MIX.
1 cup of brown rice flour
1cup of white rice flour
2/3 cup potato starch -NOT FLOUR
1/3 tapioca flour
mix all the together and sift for your muffins.
You can save the left overs for gravy or whatever...