Breakfast Muffins

In Bake, Gluten-free, The Unlikely Cook on February 3, 2010 at 4:56 am

To prepare:
1. Mix in 4 egg whites, 3 teaspoons of sunflower or safflower oil, half a cup of coconut sugar, and a cup of almond milk.
2. Fold in a combination of gluten-free flour (1 cup rice flour, 1/2 cup potato starch, 1/4 cup almond flour and 1/4 cup tapioca starch), baking powder (1 teaspoon) and a pinch of salt.
5. Add crushed nuts and top it with dairy-free dark chocolate chips.
6. Scoop into wax cups and cook at 150°C for 35 minutes.


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