2 Eggs
1 cup Vanilla Almond Milk
4 Tbsp. Sugar in the Raw
4 Tbsp. Canola Oil
4 tsp. Baking Powder
1 tsp. Salt
4 Tablespoons White Chocolate Chips
Combine all the ingredients (except the chips) in a mixing bowl and blend with an electric mixer until everything has combined and is getting along nicely.
Stir in the white chocolate chips. Fill your paper-lined muffin tin cups or the cups, themselves. After I’ve filled each of the 12 cups, I like to go back and add a few extra chips toward the top of the muffins. The exposed chips on top have so much unbelievable extra flavor. My mouth waters just thinking about them.
Bake at 425° for 17 to 20 minutes.
Yield: 12 Muffins (can be halved)
Special Note: These particular muffins are not “extra moist” muffins. They are, however, beyond Heavenly with a glass of milk, cup of coffee or hot chocolate!
Optional Sugar Glaze
The last time I made these rice muffins, I topped them with a sugar glaze which made them closer to a dessert than anything else. Not surprisingly, I was totally okay with that…
- 1 1/2 cups confectioners’ sugar, sifted
- 3 – 4 tablespoons milk
- 1 teaspoons vanilla extract
Slowly add the milk and vanilla extract to the sifted powdered sugar until you have a shiny glaze.
