Double Chocolate Chip Muffins

• 1 3/4 cups GF All-Purpose Flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp xanthan gum
• 2 TB organic cocoa powder
• 3/4 cup white sugar(can use brown but white is preferred)
• 3/4 cup semisweet mini chocolate chips and another 1/4 cup for sprinkling on top
• 1/2 cup chopped walnuts (optional)
• 1 cup milk
• 1/3 cup + 2TB canola oil
• 1 egg (1 1/2 tsp. Ener-G Egg replacer mixed 2 TBLS water)
• 1 tsp bourbon vanilla extract

1. Preheat the oven to 400 degrees F.
2. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, and then fold in the walnut pieces. Do this remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Adopted from: recipes.sparkpeople.com