Gluten Free Chocolate Chip Muffins (Mini or Standard)

Ingredients:

• 1/2 cup granulated sugar
• 1/4 cup vegetable shortening (Spectrum)
• 1 large egg
• 1/4 cup gluten free sour cream* (optional)
• 1/2 cup milk
• 3/4 teaspoon gluten-free/pure vanilla extract
• 1 cup Carla's Gluten Free All-Purpose Flour Blend
• 1/2 teaspoon baking soda
• 1/2 teaspoon gluten-free baking powder (Rumford's or Featherweight for corn-free)
• 1/4 teaspoon salt
• 2/3 cup miniature gluten-free semi-sweet chocolate chips (Nestle) (Enjoy Life for dairy-free) (or chopped regular size chocolate chips)

Instructions:

1. Oil a 24-cup mini muffin pan (or standard muffin pan); set aside.
2. In the bowl of your electric mixer, beat the sugar and shortening until light and fluffy on medium speed.
3. Add the egg and sour cream; mix to combine.
4. Add the milk and vanilla; beat just until combined.
5. In a separate bowl, whisk together the flour blend, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture and beat on medium speed until creamy.
6. Sprinkle the chocolate chips on top and fold in using the paddle attachment or a silicone spatula.
7. Scoop the batter into each muffin cup and fill to the top. (A spring-action scooper is handy for this step.) Bake at 375°F for 13 minutes for mini muffins, 22 minutes for standard muffins, or until a toothpick inserted near the center comes out clean.
8. Allow pan to cool on a wire rack for 5 minutes. Then, transfer muffins directly to the wire racks to cool. Serve warm or completely cool.
9. Freeze leftovers in a ziplock bag.

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