Gluten-Free Chocolate Chip Muffins

In a medium bowl, whisk flour, baking powder and salt. Set aside.

In a large bowl, whisk remaining ingredients except chocolate chips and cane sugar. Add the dry ingredients into the wet and whisk until just moistened—the batter should have some very small lumps. Gently fold in the chocolate chips. Batter will seem quite thin. Cover and refrigerate for 1 hour.

Once chilled, preheat oven to 450ºF and spray a muffin pan with cooking spray.

Scoop batter into 10 cavities, filling them about 2/3 full. Sprinkle with remaining cane sugar.

Bake for 5 minutes. Then reduce temperature to 375ºF and bake an additional 15–17 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 30 minutes. Then transfer to a cooling rack to cool completely. Devour!

Note: As with all baked goods, please weigh your flour to ensure results.