Gluten/Egg Free Chocolate Chip Muffins!
YUMMY!
This is a delicious treat for any season, although it is especially yummy on a cold day, warmed up with a bit of butter! (my mouth is watering!)
Both of my boys love these muffin! A warm memory that comes up while I am sharing this recipe with you is a recent thing that happened with my oldest son Elijah. I made this recipe in mini muffin tins and put all the mini muffins on top of the regular sized muffins to store them in the same large container. My sons asked to have a "baby" muffin, but when I went to get them I realized there was only regular muffins left. Elijah looked into the container and asked me what happened to the "baby" muffins, so I told him that they grew up. He was so amazed that he told everyone he saw that evening that his muffins grew up!
I hope you enjoy these muffins as much as we do and make warm memories of your own!
Gluten/Egg Free Chocolate Chip Muffins!
1 1/4 Cups Pamela's Pancake Baking Mix
1/4 cup water
1/3 cup honey (or 1/4 cup sugar)
1 egg, large (for egg free use Ener-G-Egg Replacer)
1 tsp vanilla
1/2 cup chocolate chips
Other optional ingredients: bananas, berries etc. (if using raisins or dried fruit, add 1/4 cup additional water)
