Gluten Free Rocky Road Muffins
INGREDIENTS
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A crunchy-crisp top and a chewy-gooey surprise in the middle make these allergy-friendly muffins taste like pure indulgence. They can be made dairy-free and egg-free with excellent results (see instructions below).
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2 cups Brown Rice Flour Blend
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2 teaspoon gluten-free baking powder
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¾ teaspoon xanthan gum
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup packed light brown sugar
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3 eggs
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½ cup vegetable oil
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1 teaspoon pure vanilla extract
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¾ cup buttermilk
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⅔ cup gluten-free semisweet chocolate chips, coarsely chopped
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¾ cup gluten-free marshmallow fluff or crème
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½ cup chopped walnuts or pecans (if tolerated) or sunflower seeds
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