"Chocolate Peppermint Muffins" -"Gluten Free"

Margie Barbieri

By
@mlbdolly424

These have gotten so they are our favorite ,when we choose not to have our Blueberry...and these mint are so good on the tummy and the chocolate in the mint sure don't HURT.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12-24
Prep:
35 Min
Cook:
20 Min
Method:
Bake

Ingredients

1-1/2 c
gluten free flour
2 tsp
baking powder
1 tsp
baking soda
1-1/2 tsp
peppermint ext
1/3 c
stevia/sugar
3/4 tsp
x-gum
1/3 c
grape oil
2
eggs
3/4 c
almond milk or silk
1 c
andes chocolate mint chips

Step-By-Step

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...

About this Recipe

Course/Dish: Candies, Chocolate, Muffins
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Quick & Easy