Peanut Butter and Chocolate Chip Muffins GFCF

1 3/4 cup Favorite Gluten-Free flour blend

¼ cup granulated sugar

¼ cup packed brown sugar

1 T. baking powder

½ t. salt

1 ¼ cups dairy-free milk

⅓ cup creamy peanut butter

1 egg, beaten

2 T. Fleischmann’s Unsalted, melted

1 t. gluten-free vanilla extract

½ cup dairy-free chocolate chips

Preheat oven to 400 degrees.

Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk.  Make a well in center of mixture.  Combine milk and next 4 ingredients (through vanilla); add to flour mixture along with chocolate chips, stirring just until moist.

Spoon batter in to 12 muffin cups lined with paper liners.  Bake for about 15 minutes or until muffins spring back when touched lightly in center.