Chocolate Chip Raisin Muffins

1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1/3 cup canola oil 
1 cup cran-raspberry juice
1/2 teaspoon vanilla
1 cup chopped walnuts (use hands to break apart to retain the oil)
1/2 cup semi-sweet chocolate chips (I like “Enjoy Life®, which are milk-free)
1/2 cup raisins

Preheat oven to 350 degrees. Grease a 12-cup muffin tin. 

In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, salt, and sugar. Then, using a fork, mix in oil, juice, and vanilla, just to moisten. Fold in nuts and chocolate chips.

Spoon batter into muffin tins; batter will not rise enough to worry about the tin being full.

Bake at 350 degrees for 20-22 minutes (convection oven: bake at 325 degrees for 16-18 minutes), until a toothpick comes out clean (other than the melted chocolate). Yield: 12 muffins. Freezes well.

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