Gluten-Free, Dairy-Free, Soy Free, Kosher
Chocolate Chip Muffins made from the Authentic Foods Chocolate Chip Muffin Mix are perfect to satisfy your sweet tooth morning, noon, or night. At any party or get together, they are guaranteed to be a hit. No one will ever know that these muffins are gluten-free.
These muffins are so moist and so easy to make. Just mix in eggs, oil and water and you’re on your way to enjoying some great chocolate chip muffins that anyone will think are from a coffee shop or restaurant.
This mix makes 12 chocolate chip muffins or 24 mini chocolate chip muffins.
Ingredients: Chocolate Chips (granulate cane juice, chocolate liquor, cocoa butter, dextrose, sunflower lecithin, vanilla), cane sugar, cocoa, rice flour, potato, tapioca, baking soda, plant fiber, salt, vanilla powder, cocoa butter, Leavening (monocalcium phosphate, monohydrate, dicalcium phosphate), natural chocolate flavor.
Chocolate Chip Muffins
Ingredients:
1 package Authentic Foods Chocolate Chip Muffin Mix
2 large eggs
6 tablespoons unsalted butter softened
3/4 cup warm water or buttermilk
1/4 teaspoon cinnamon (Optional)
Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of 12 regular size muffin cups or 24 mini size muffin cups or place cupcake liners inside the muffin cups.
1. In a bowl, beat the eggs and water
together until thoroughly blended.
together until thoroughly blended.
2. In a separate bowl and using an
electric mixer along with the wire whip, blend the flour mix and
butter together. Add half the egg
mixture and blend at medium speed. Add the remaining egg mixture and the
cinnamon if using, and blend until
smooth. Fold in the chocolate chunks.
electric mixer along with the wire whip, blend the flour mix and
butter together. Add half the egg
mixture and blend at medium speed. Add the remaining egg mixture and the
cinnamon if using, and blend until
smooth. Fold in the chocolate chunks.
3. Divide the batter evenly among the
muffin cups, using a spring-release ice
cream scoop if available. Bake for 20
to 25 minutes, until firm. Leave in the
pan for 5 minutes, then transfer to a
wire rack to cool completely.
muffin cups, using a spring-release ice
cream scoop if available. Bake for 20
to 25 minutes, until firm. Leave in the
pan for 5 minutes, then transfer to a
wire rack to cool completely.
