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Gluten Free Chocolate Ricotta Muffins

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Gluten Free Chocolate Ricotta Muffins


1 ¼ Cups Brown Rice Flour Mix
¼ Cup Unsweetened Cocoa
½ Cup Granulated Sugar
1 ½ Teaspoons Baking Powder
½ Teaspoon Baking Soda
¼ Teaspoon Xanthan Gum
¼ Teaspoon Salt
1 Large Kings Organic Egg
½ Cup Ricotta Cheese (part skim)
2/3 Cup Kings Organic Milk
2 Tablespoons Canola Oil
2 Teaspoons Pure Vanilla Extract
2/3 Cup Semisweet Chocolate Chips


• Preheat oven to 350-degrees.  Position rack in center of oven.  Spray muffin pan with cooking spray or line with paper caking cup liners.
• Whisk flour, cocoa, sugar, baking powder, baking soda, xanthan gum and salt together in a large mixing bowl.
• In another medium mixing bowl whisk ricotta, eggs, milk, oil and vanilla together until well blended.
• Pour the milk mixture into the flour mixture and combine until well blended.  Do not over beat.  Stir in the chocolate chips.
• Spoon batter into prepared muffin cups and place in the center of oven.  Bake for 18-20 minutes or until toothpick inserted in center of a muffin comes out clean.  Remove from pan and serve immediately or cool on a rack.
Muffins can be stored in a tightly sealed plastic container in refrigerator or covered with plastic wrap and then with foil and stored in the freezer for up to 3 weeks.  Best when eaten within 4 days of baking.  Rewarm briefly in microwave.


created by: Annalise Roberts
Gluten-Free Baking Classics 2008