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Skinny Gluten-Free Double Chocolate Chip Muffin
Amanda Powell
Skinny Gluten-Free Double Chocolate Chip Muffin
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Ingredients
1
tablespoon
Dutch processed cocoa
2
tablespoons
gluten-free all-purpose rice flour
¼
teaspoon
baking soda
½
teaspoon
baking powder
1
tablespoon
brown rice syrup
or stevia or monkfruit in the raw
1
tablespoon
egg white
1
tablespoon
almond milk
1
tablespoon
chopped chocolate
1
tablespoon
chocolate chips
Instructions
Preheat the oven to 305 degrees.
Mix all the ingredients, up to the chocolate chips in a small bowl, mix until just combined.
Mix the cream cheese, jam, teaspoon sugar, and egg in another small bowl and mix well.
Add the muffin batter to a cupcake tin (lined with a cupcake liner or greased with butter).
Bake for about 16 -- 18 minutes, or a toothpick comes out clean when inserted.
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