Chocolate Muffin Recipe

2 large eggs, room temperature

3/4 cup milk

1/2 cup canola oil

2 tsp vanilla extract

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

1 tsp salt 

3/4 cup chocolate chips

1/2 cup Mint chips (optional)

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

In a mixing bowl beat the eggs on low until light yellow and frothy. Add milk, canola oil, and vanilla extract. Beat on low until well blended.

In a another mixing bowl whisk together Carol's sorghum blend, cocoa, brown sugar, xanthan gum, baking soda, and 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 chocolate chips (and 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. 

 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.