Chocolate Muffins

• 2.3 ounces brown rice flour (about 1/2 cup)
• 2.1 ounces tapioca flour (about 1/2 cup)
• 1.8 ounces almond meal flour (about 1/2 cup)
• 1.05 ounces sweet white sorghum flour (about 1/4 cup)
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup low-fat buttermilk
• 4 tablespoons unsalted butter, melted
• 2 tablespoons canola oil
• 2 large eggs
• 1/3 cup semisweet chocolate minichips
• Cooking spray

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, melted butter, oil, and eggs; stir with a whisk. Add to flour mixture, stirring just until moist. Fold in chocolate minichips.
3. Place 15 paper muffin cup liners in muffins cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 350u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

brown rice, tapioca flour, flour, sweet white sorghum flour, sugar, unsweetened cocoa, xanthan gum, baking powder, baking soda, salt, lowfat buttermilk, unsalted butter, canola oil, eggs, chocolate minichips, cooking spray

Taken from www.myrecipes.com/recipe/chocolate-muffins-0 (may not work)