These are vegan, gluten free, muffins of awesome. A few weeks ago we made a box of sugar cookies that were really good, so after reviewing the ingredients, it was obvious what we had to do. We've been experimenting with different flours. The sugar cookie recipe called for white rice flour which is our new go-to flour for baking.
1 3/4 cups white rice flour
1/3 cup raw sugar
2 1/2 tsp baking powder
2 1/2 tsp mixed egg substitute (I use EnerG egg)
1/4 tsp salt
3/4 cup + 2 1/2 tbsp nondairy milk (I use almond milk unsweetened)
1/2 cup creamy peanut butter (use 3/4 -1 cup for more prominent flavor)
1 1/2 tsp vanilla extract
1 tbsp apple cider vinegar
1 cup vegan chocolate chips
1. Preheat oven to 375 degrees and spray a muffin tin with nonstick cooking spray. Combine the flour, sugar, baking powder, egg replacer and salt in a large bowl. Mix together thoroughly.
2. Combine the milk, softened peanut butter and vanilla extract (wait to mix in the vinegar). Stir well.
3. Next, mix in the apple cider vinegar and then quickly mix in the chocolate chips and immediately pour the batter into the muffin tin and bake 15-20 minutes, until knife comes out clean.