Peanut Butter Chocolate Chip Muffins | BeyondCeliac.org
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Peanut Butter Chocolate Chip Muffins

The Hain Celestial Group logo

Courtesy of The Hain Celestial Group, Inc. and Renegade Kitchen

 

Ingredients:

  • ⅔ cup Arrowhead Mills Peanut Butter
  • 2 tablespoons veggie oil (rice bran, grapeseed, saff/sunflower...)
  • ¾ cup brown sugar
  • ½ cup Almond Dream Original
  • 1 ½ teaspoons vanilla
  • 2 eggs
  • 1 ½ cup Arrowhead Mills Brown Rice Flour
  • 1 ½ teaspoons Hain Featherweight Baking Powder
  • ½ teaspoon baking soda
  • ¾ cup Dream Semi-Sweet Chocolate Chips

Directions:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine the peanut butter and oil. Stir until blended.

3. Stir in the brown sugar, milk and vanilla. Mix in the eggs one at a time.

4. In a separate bowl, whisk together the dry ingredients (everything except the chips).

5. Combine the dry and wet mixtures and stir in the chocolate chips.

6. Using an ice-cream scoop (or a big spoon), fill a 12-cup paper-lined muffin tin.

7. Bake 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

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