Chestnut Flour Chocolate Chip Muffin

[Dee]

If you don’t have dark brown sugar, you can try unrefined cane sugar – the darker and the stickier, the better! Makes 10- 12 large muffins.

2 cups chestnut flour
3/4 - 1 cup coconut flour
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs (or egg substitute)
1/2 cup DF/SF butter, softened (Earth Balance)
3/4 cup DF/SF milk (Hemp, Coconut, Almond, Rice)
1 teaspoon vanilla
1/2 cup chocolate chips (Enjoy Life)- Optional

Preheat oven to 375F

Mix, using a hand mixer, the dry ingredients (chestnut flour, coconut flour, salt, baking powder, baking soda) together in a bowl except for the brown sugar.
In another bowl, soften the butter to room temperature or put it a few seconds in the microwave. Mix the softened butter with the brown sugar at high speed for a minute or two, then add the eggs and mix until creamy.
Add the vanilla last and mix.
Add the chestnut flour mix slowly and mix in.
Halfway through add the milk and then the rest of the dry mixture, until well distributed.
Add the chocolate chips and pour into cupcake liners.
Bake at 375F for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.

[Lesley]

They look terrific, but Earth Balance has rice in it. I can't have it )-;. I looked at it in WF.

[Dee]

Lesley,
You can use coconut oil in place of the Earth Balance margarine.

Dee

[Lesley]

Thanks Dee.
After today's setback I think I am done baking for a while. Back to meat and potatoes. I can't risk ANYTHING else. Today has been the pits!