Chocolate Muffins

In July one of Baldwin's Sister-in-laws and her daughter came to stay with us for a couple days. During their visit I made some of these muffins for breakfast and both of them asked for the recipe, which I thought I had posted here. When we went "up north" for a visit our niece reminded me that they still needed the recipe. So here it is. I adapted this recipe from Carol Fenster's recipe for Chocolate Latte Muffins in her book, 1,000 Gluten-Free Recipes. I just left out the 2 teaspoons of instant coffee granules and the topping.

 Preheat oven to 375 deg F. Grease a 12 cup, gray, non-stick muffin pan with cooking spray.

In a mixing bowl beat two large, room-temperature eggs  on low until light yellow and frothy. Add 3/4 cup milk, 1/2 cup canola oil, and 2 tsp vanilla extract. Beat on low until well blended.

In a another mixing bowl whisk together 1 1/2 cup Carol's sorghum blend, 3/4 cup regular cocoa powder, 3/4 cup brown sugar, 1 1/2 tsp xanthan gum, 1/2tsp baking soda, and 1 tsp salt.

 Slowly, with mixer on low, add the dry ingredients to the wet ingredients and beat until the batter is smooth and slightly thickened. Stir in 3/4 cup chocolate chips (in this batch I also added mint chips).

  Pour the batter evenly into the muffin tin.

Bake for 20 to 25 minutes, until the tops are firm and the sides start to pull away from the sides of the tin. Cool muffins in the pan for 10 minutes. Remove and cool for another 5 minutes.

Eat and enjoy.