Monday, October 08, 2007

Chocolate Chip Muffins

I made a batch of 12 of these muffins this morning... an hour later they were all gone!

Ingredients:
1-2/3 cups all-purpose flour
2-3/4 tsp baking powder
2 TBS sugar (and more for topping)
1/2 tsp salt
1 egg's worth of Ener-G egg replacer, or other replacer
1-1/4 cups soymilk
4 TBS canola oil
1 12oz bag of Gharadelli Semi-Sweet Chocolate chips (or other vegan choc. chip)
Smart balance or Pam spray for the pan

1. Preheat oven to 400 degrees.
2. Mix flour, baking powder, sugar, and salt in a bowl.
3. Add the oil, soymilk, and egg replacer to the flour mix and stir until fully moistened.
4. Add the chocolate chips to the batter.
5. Grease or spray the muffin tin, and fill the muffin tins 1/2 to 2/3 full.
6. Top each muffin with sugar and bake for about 25 minutes.

Check the muffins after 20 minutes. My oven runs high by about 20 degrees and I only had to cook them for 18 minutes. When inserted with a fork, the batter shouldn't leave marks but it should still be moist.

12 comments:

Tony - FoodsforLife said...

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PASS IT ON!

If you do nothing else, please vote in the World Vegan Day poll and please sign the petition - For Life, Health, Planet

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World Vegan Day 1st November

Veggie Cookster said...

oooh, the dangerous part is I have all the ingredients in my cupboard for those muffins! I may have to make them as a weekend breakfast treat! Thanks for sharing the recipe. :)

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Anonymous said...

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Gnewvegan said...

I finally was able to make these muffins and they are good.. Will make again.. Thanks..

Gnewvegan
http://www.invitationfrom-gnewvegan.blogspot.com/

RittenhouseBags said...

These look soo good!!

Anonymous said...

Excellent recipe!

Anonymous said...

Excellent recipe!

Michael said...

I just made these, they were *amazing*! They were barely out of the pan by the time I lost 4 to random family members...

Great recipe!

Anonymous said...

Cool! Can't wait to try these! I made vegan banana muffins today and they did not look or taste appetizing! I neeeeeeed this, thank you!

Anonymous said...

This is a good basic recipe. I used whole wheat pastry flour because its fluffier than the typical whole wheat flour i always use. (I stay away from white flour).

I also substituted 2/3 c of the flour with ground (in food processor) oats, used only just under a 1/2 c chips and tossed in ground almonds.

I also always use flax for my egg replacer because its nutrient dense. This makes for a high fiber recipe! : )

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