1 ¾ cups Bobs Red Mill Gluten Free 1 to 1 Baking Flour
1/2 cup white sugar
2 ½ teaspoons baking powder
3/4 teaspoon salt
½ teaspoon xanthan gum
3/4 cup milk
1/3 cup butter, melted
1/4 cup vanilla yogurt
3/4 cups semi-sweet mini chocolate chips
Preheat oven to 350 degrees. Grease muffin tins.
In a large bowl sift together flour, sugar, baking powder, salt, and xanthan gum. In a separate bowl whisk egg and butter together. Mix in milk. Pour wet ingredients into flour blend and mix until well combined. Mix in yogurt and mini chocolate chips.
Scoop batter into prepared muffin tins, they should be about ¾ full. Bake in preheated oven for approximately 20 minutes, tops should be just turning golden. Let cool in tins for 5 minutes then remove and finish cooling on wire racks.
Variation: You can easily make these muffins dairy free by substituting dairy free butter, almond milk, dairy free chocolate chips, and vanilla almond yogurt.