Chocolate Chip Muffins

     It safe to say that breakfast is absolutely my least favorite meal. The only thing  I like about breakfast was anything sweet and chocolate! When I became gluten free, breakfast became a challenge. I thought that all I could eat was eggs and yogurt, and both of those grossed me out (now I love them). After doing some research, I learned that I could still make my favorite breakfast food, and it would not be that much more difficult.

     These muffins were some of the first breakfast food I learned to make gluten free, and they were easy. They were not dense, which a lot of gluten free food is. They tasted so good, I was so happy that I could eat chocolate chip muffins again!

Recipe from: my baking addiction

INGREDIENTS:

2 cups all-purpose flour*
1/3 cup light brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 eggs, lightly beaten
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups milk chocolate chips

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray.

2. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside.

3. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.

4. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Stir until ingredients are just combined - do not over mix the batter. Fold in the chocolate chips.

5. Evenly divide the batter into the prepared muffin pan wells. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

6. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.

* I used Trader Joe's all-purpose gluten free flour