Lighter Gluten Free Chocolate Muffins

INGREDIENTS

4 tbsp

unsalted butter, chopped

2 oz

unsweetened baking chocolate, chopped

1 1/2 cups

all-purpose gluten free flour (I used my Better Than Cup4Cup blend)

1/2 tsp

xanthan gum (omit if your blend already contains it)

1 tsp

baking powder

1/4 tsp

baking soda

1/4 tsp

kosher salt

1/4 cup

natural unsweetened cocoa powder

7 tbsp

granulated sugar

egg (50 g, weighed out of shell) + 2 egg whites (50 g) at room temperature, beaten

2 tsp

pure vanilla extract

1/4 cup

lowfat buttermilk at room temperature + enough water to make 2/3 cup (5 1/3 fluid ounces) liquid*

2 oz

miniature chocolate chips (optional, but included in nutrition info below)

*This ends up being 3 1/3 fluid ounces water + 2 fluid ounces lowfat buttermilk to make 5 1/3 fluid ounces total liquid.