Ingredients

• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• *** 2 tablespoons Cocoa Powder
  
• *** 1/2 Cup Xylitol (Natural low glycemic sweetner)
  
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• *** 3 eggs
• 3 tablespoons canola oil
• 2 cups water
• You can add chocolate chips or nuts to make them even yummier. These are best eaten on the same day or you can freeze them. I always heat mine for about 30 seconds before I eat them as I find it softens them up nicely. Enjoy! You can add more sweetner or sugar if you like them sweet. To make these into Mocha Muffins heat up 1/3 a cup of the water in the recipe and add 1 tsp of instant coffee and then add to recipe. I think I probably doubled the recipe to get nice HIGH muffins.
  

• Directions

• Preheat oven to 350 spray muffin pan
• 1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.