Coconut Chocolate Chip Cupcakes

Coconut Chocolate Chip Cupcakes

Ingredients:
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
seeds, chia seeds, dried
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
vinegar, cider
vanilla extract
mini semi-sweet chocolate baking chips,

Directions:
Preheat the oven to 350 degrees.
Sift together the dry ingredients (GF flour through salt) and set aside.
Make the chia seed mixture and set aside.
*
Mix all remaining liquid ingredients together (water through vanilla extract).
Pour the wet ingredients into the dry ingredients while stirring rapidly, and then add the chia seed mixture and chocolate chips.
Allow batter to rest for 15 minutes.
Place the cupcake liners into a muffin tin.
Scoop the batter into each of the liners.
Bake for 15 to 20 minutes.