Wheatless, Egless, Dairyless Choc Chip Muffins

[Linda in BC]

Wheatless, Egless, Dairyless Choc Chip Muffins

1/4 cup buckwheat flour
1/2 cup quinoa flour
1/2 cup brown rice flour
1/2 cup +3 tbsp rice flour
1/4 cup + 2tbsp tapioca starch
1/2 cup + 3 tbsp cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 tbsp ghee (clarified butter)
5 tbsp vegetable oil
1 cup – 1 tbsp sugar
egg substitute for 2 eggs (1 tbsp Ener-G Egg Replacer + 1/4 cup warm water)
1 cup + 1/4 cup rice milk
3 tbsp strong coffee
1 cup chocolate chips
Preheat oven to 375 degrees. Mix together buckwheat, quinoa, brown rice, and rice flour, tapioca starch, and cocoa powder. Add baking powder and soda, and salt. Set aside. In a bigger bowl, whisk the ghee, vegetable oil, and sugar together (and the minus 1 tbsp is not a typo). Prepare the egg substitute, then add. In a third, smaller bowl, whisk the yogurt, rice milk, and coffee together. Mix half the dry ingredients into the ghee/oil/sugar mixture. Add a third of the milk/coffee mixture. Alternate the remaining half dry ingredients and two-thirds milk mixture. Fold the chocolate chips into the batter. Line a 12-cup muffin tin, or grease. Bake for 25 minutes. Remove from oven and leave to cool for about 5 minutes. There will be enough batter for around 18 muffins total.