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Gluten Free Chocolate Chip Cranberry Muffins

These muffins were really good, once we got over the drier, more crumbly texture from the GF flour. They actually tasted more like cookies, and they were DELICIOUS with butter spread on top. We joked that you should just frost them with butter. OK it wasn't a joke. Do it.
GF Chocolate Chip Cranberry Muffins

1/4 cup Butter, melted
1/2 cup Sugar or Honey, to taste
1 Egg
1 tsp Vanilla
1 cup Flour - I used King Arthur GF Blend
3/4 tsp Baking Powder
3/4 tsp Baking Soda 
1/2 tsp Salt
1/4 cup Chia Seeds
1/4 cup Milk or Buttermilk
1/3 cup Chocolate Chips
1/3 cup Dried Cranberries

Preheat oven to 325. Prepare a muffin tin with spray or paper liners.

Mix butter, sugar or honey, egg and vanilla with an electric mixer. In a separate bowl, combine flour, baking powder, baking soda, salt and chia seeds. Add flour mixture to butter mixture and mix just until combined. Add milk and mix until incorporated. Stir in chocolate chips and cranberries.

Drop batter into prepared muffin tin and bake until done - about 10 minutes for mini muffins but longer for regular size muffins. Cool and enjoy!

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