Gluten-Free Chocolate Chip Raspberry Muffins

I’m giving up trying.  Now before you give me that look, let me explain.  I’m not going to try anymore.  I am going to do.  I’m realizing the words I use.  That I used to use.  Trying doesn’t get you moving.  Saying that you will does.  Saying that I will.  Taking ownership of my words and my actions; saying I rather than we or us.  Anyways, in giving up trying, I decided that I was going to make gluten-free  chocolate chip raspberry muffins.  So I made them.

And now I’m giving them to you.  Let me tell you about these muffins.  They aren’t too sweet, with the tart raspberries to balance out the sweeter chocolate.  The crumb is flawless.  They don’t fall apart.  Best of all, they peel off the paper.  No chunks sticking awkwardly off the pale crimped paper.  No getting fed up with your muffins that are permanently welded to a liner (or worse: the pan!).  They rose but didn’t spill.  They were light, and best of all they were easy to eat.  And they’re good for you.  Quinoa flakes are the chief in these, which not only boosts the protein but gives the most delightful flavour.

Oh, and they didn’t last.  I ate one last night, two for breakfast and one at school, then two when I got home.  Mom took two for her and a friend (who asked for the recipe!), and my friend had two and her mom had one, and the other one was eaten by someone else.  I lost track of it.  I’m sorry.

I’m not typically one for eating a large amount of grain products through the day, but these were worth it.    They have good grains too.

Gluten-Free Chocolate Chip Raspberry Muffins
An original recipe by Lauren of Celiac Teen.
Ingredients
1 cup quinoa flakes
1 cup buttermilk
1 egg, room temperature
1/4 cup brown sugar
1 stick (1/2 cup) salted butter, melted and cooled
1/3 cup sorghum flour
1/3 cup millet flour
1/4 cup tapioca starch/flour
1/4 cup sweet rice flour
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup chocolate chips
1 cup frozen raspberries

Steps
Preheat oven to 375 degrees Fahrenheit.  Lightly spray then line a 12-muffin tin with paper liners.

In a large bowl, mix together quinoa flakes and buttermilk.  Mix in egg, then brown sugar and melted butter.

In a small bowl, whisk together sorghum flour, millet flour, sweet rice flour, tapioca starch/flour, xanthan gum, baking powder, baking soda and cinnamon.  Sift dry ingredients over quinoa flake mixture.  Fold together until combined.

Carefully fold in chocolate chips and raspberries.  Divide batter into the 12 paper liners.  Batter will be thick and fill them quite full.  Lightly wet fingers and pat the muffin batter to make them more even.

Bake for 14 to 16 minutes until lightly browned, a toothpick inserted into the centre comes out clean and they spring back lightly to the touch.  Let cool in muffin tin for 10 minutes, then cool completely.

Note: If you don’t have buttermilk, you can use 1 cup of milk with 1 tsp of vinegar or 1 tsp of lemon juice.

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