Mini Chocolate Chip Muffins

I made these to satisfy my youngest son's envy of his non-GF brother's chocolate chip muffins...they freeze well and thaw quickly. They're a great alternative to those prepackaged muffins you can sometimes find in the grocery stores...no, that's not true...these are better! :)

2 cups gluten-free flour mix (I use Bette Hagman’s Featherlight Mix)
2 tsp baking powder
2 tsp egg replacer
2/3 tsp xanthan gum
1/4 tsp salt
1 stick butter (1/2 cup)
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup warm milk
1 1/2 cups mini semi-sweet chocolate chips
granulated sugar for sprinkling

Preheat the oven to 325 degrees F. Spray mini muffin or regular muffin tins with non-stick spray.

Combine the flour mix, baking powder, egg replacer, xanthan gum and salt in a small bowl and set aside.

In the bowl of your mixer cream the butter until white and fluffy. Add the sugar and beat on high for 5 minutes. Add the eggs and vanilla and beat until smooth. Stir in the dry ingredients, alternating with the warm milk. Stir in the chocolate chips. Pour the batter into the muffin tins. I fill a ziplock bag with the batter, snip off one edge of the bag, and then pipe the mixture into the muffin tins, filling them approximately 2/3 full. Sprinkle the top of each muffin lightly with granulated sugar. Bake approximately 15 minutes until lightly brown.

Vidalia Onion Corn Bread

This is a nice recipe that kicks up the usual corn bread! It freezes well and offers a savoury muffin option for a change.

1/2 stick butter
1 large Vidalia or other sweet onion, chopped
1 x 12-ounce package gf corn bread/ muffin mix *I use the GFPantry mix
2 eggs, beaten
2/3 cup whole milk
1 1/2 cups GF sour cream
1 cup grated sharp cheddar cheese, divided
1 cup cubed ham
1/4 teaspoon salt
1/2 teaspoon dried dill weed

Preheat the oven to 425 degrees. Spray an 8-inch square baking pan or muffin tins with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender but not brown, about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, ham, cheese, salt and dill weed. Stir to combine. Pour into the prepared baking pan and top with the remaining cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the corn bread comes out clean. Allow to cool slightly before cutting into squares.

I make this in mini-loaves to freeze....mmmmmmmmm!