2 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan yogurt
2/3 cup nondairy milk (I use almond)
1/4 cup vegan margarine, melted (I use Earth Balance)
1/2 cup chocolate chips (2/3 cup if not using walnuts)
1/2 cup chopped walnuts, optional
1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners, or lightly grease and flour.
2. In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
3. Stir in yogurt, milk, melted margarine, chocolate chips, and walnuts, if using. Stir only until mixed.
4. Fill muffin cups 2/3 full and bake 15-20 minutes, or until a toothpick inserted in center comes out clean. Serve warm.
Source of recipe: This is a recipe I found on Cooks.com, but I tweaked the amounts of flour, sugar, and yogurt (it was a dry recipe), and I also veganized it. The original non-vegan recipe is listed here: http://www.cooks.com/rec/view/0,1956,141163-225200,00.html