Gluten Free Choc Chip Muffins

I seem to be making a lot of Gluten Free Chocolate Chip Muffins lately... My recipe makes 12 muffins and they are so yummy they don't last long in our house.  I think using coconut oil instead of melted butter or vegetable oil gives the muffins an amazing flavour enhancement that compliments the choc chips perfectly.  If you haven't tried using Coconut Oil yet I recommend giving it a try in these muffins.

Once they're cooled, I pop them straight into the freezer, for a quick and easy morning or afternoon tea treat.  I have used the basic mix for several variations including White Choc & Raspberry Muffins & White Chocolate Macadamia Nut Muffins (Variations detailed after Recipe)

Ingredients:

• 2 cups Gluten Free Self Raising Flour (I find Orgran brand works well for me)
• 1/2 cup Sugar (tastes nice with 1/4 cup white & 1/4cup rapadura sugar)
• Pinch Salt
• 1/4 cup Coconut Oil (melted)
• 1 1/4 cups Milk
• 1 egg
• 125g Gluten Free Milk Chocolate Chips (Nestle was OK at time of posting)

Method:

• Preheat oven to 180 degrees.
• Prepare muffin tin with paper liners (12).
• Place flour, sugar and salt in mixing bowl and combine.
• In a separate jug combine milk, egg and coconut oil.
• Pour liquid into flour mix and stir gently with a spoon until mixed.
• Stir through Chocolate Chips.
• Spoon mix into muffin tin and bake in oven for about 20 minutes.  
• When cooked the muffins will have a nice light golden colour on top and be springy to touch.

Variations:

• Replace Chocolate Chips with: 125g white chocolate chips & 1 cup of frozen raspberries
• Replace Chocolate Chips with: 125g white chocolate chips & 60g chopped macadamia nuts - also use 1/4 cup macadamia nut oil instead of Coconut Oil.