Chocolate Chip Muffins

There is absolutely nothing wrong with eating chocolate for breakfast. Chocolate pancakes, waffles, croissants, cereal bars and muffins should not be saved just for the weekend. They should be savored when we need them the most...prior to the start of a dreary work day.

Inspired by a mocha chocolate muffin that I had from the Silly Yak Bakery...I decided that I needed to make chocolate chip muffins so that I could indulge in chocolate for breakfast whenever I wanted (I bake and then save in the freezer):

Ingredients:
10 Tbsp Butter (soft)
1 Cup Sugar
2 Eggs
1 1/2 Cup Plain Yogurt
1 Cup Sorghum Flour
1 Cup White Rice Flour
1 Cup Tapioca Starch
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Nutmeg
2 Tbsp Raw Sugar

1. Preheat oven on 375.
2. Cream butter and sugar together, then add eggs one at a time in a mixer.
3. Sift all dry ingredients together in a separate bowl.
4. Add in dry ingredients to butter mixture alternating with yogurt. Mix until all ingredients are incorporated (be sure to scrape the sides mid way through).
5. Add batter to lined cupcake pan and sprinkle tops with raw sugar.
6. Bake for 35 minutes.