These fantastic little gems come to us courtesy of Patrick Auger, a dear friend and amazing pastry chef who works tirelessly to create the same kind of delicious goodies that you would find in any professional bakery. This recipe is particularly great because it meets multiple dietary needs, without sacrificing taste, flavor or texture. Follow the directions carefully for best results. Recipe Makes: 24 Muffin Tops

Vegetable oil cooking spray
3-1/2 cups (6oz or 398 grams*) Better Batter Gluten Free All Purpose Flour
1-1/2 cups granulated sugar
9 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups dairy free milk (we suggest So Delicious)
1/2 cup Earth Balance Soy Free Baking Stick, melted and cooled to room temperature
1/2 cup unsweetened, unflavored applesauce
1 1/2 cups Enjoy Life chocolate chips

*note some of our customers use up to 490 g

Preheat the oven to 375°F. Line two muffin top pans sprayed twice with cooking spray. Sift the Better Batter flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together.

In a separate bowl, mix together the dairy free milk, Earth Balance and applesauce. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the chocolate chips into the batter – don’t over mix!

With a standard (4 -inch) ice-cream scoop or 1/2 cup measure, scoop the batter into the prepared muffin top pans, filling them almost full. Bake the muffins for 15 to 20 minutes, until golden brown.

Remove to cool on a baking sheet. Store tightly covered for up to a week, or freeze for up to three months (you will want to thaw slowly and reheat slightly if serving after frozen).