Absolutely the Best Chocolate Chip Muffins!!
1 3/4 cups all purpose, unbleached flour
1/2 cup + 2 tablespoons sugar
2 1/2 teaspoons baking powder
2 1/2 teaspoons egg substitute (I use EnerG egg)
1/2 teaspoon salt
3/4 cup + 2 1/2 tablespoons nondairy milk (I use original or vanilla soy)
1/2 cup + 2 tablespoons melted vegan butter (I use Smart Balance Light)
1 1/2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 cup vegan chocolate chips
1. Preheat oven to 375 degrees F and spray a muffin tin with nonstick cooking spray. Combine the flour, sugar, baking powder, egg replacer and salt in a large bowl (wait to mix in the chocolate chips). Mix together thoroughly.
2. In a medium sized bowl, combine the milk, melted butter and vanilla extract (wait to mix in the vinegar).
3. Now combine the wet mixture with the dry mixture and stir well. Next, mix in the apple cider vinegar and then quickly mix in the chocolate chips and immediately pour the batter into the muffin tin and bake 30 minutes, until toothpick comes out clean.
SO HOW'D IT GO?
All I can say is de-lish! :)>>>
looked good, smelled AWESOME, tasted awful? I wonder what went wrong when I made them. They tasted like the apple cider vinegar, but I used the correct amount!
These turned out really great - soft, just enough sweetness and they rose quite nicely. Mine were done in only 20 mins. Like others, I reduced the amount of marg to 1/2 cup (which I converted to 4oz, seemed right?).
I had a mini-panic when I read that the vinegar works with the soda to help with rising because the recipe calls for baking powder, not baking soda! Is there baking soda in the egg replacer? If not, I wonder if the vinegar can be left out because its inclusion doesn't make for particularly nice-tasting batter (and I usually prefer the batter to the finished product!) ;-)
these turned out PERFECT. they're delicious and chocolatey.
next time i'd be tempted to add some cinnamon or follow the peanut-butter idea above me to give it a bit more flavour/depth.
Yes, these are great! We love them. Thanks for the recipe!
these were amazing!!
i dont have Ener-G egg replacer so used 1/2 cup applesauce for the eggs and 1/2 cup of margrine as suggested by uhblondie and they came out perfect! thankyou
Ok, so I gave the peanut butter-chocolate chip muffins a try, and they turned out GREAT! I made them the way I did before, except I omitted all of the margarine and used 3/4 cup natural, creamy peanut butter instead and used 2 tsps vanilla extract. It ended up needing a LOT more soymilk (at least 1/4 cup?). They came out delicious and beautiful! If you want a really pronounced peanut butter flavor, you may want to use 1 cup of peanut butter, although 3/4 cup works well. If FettOlsiris sees this, I would like to know if it is ok with you if I post this as a separate recipe (with props to you, of course)?
Ooh, I got an idea: peanut butter-chocolate chip muffins! I think I might try them today, by replacing the margarine with peanut butter. I'll let y'all know how it works out.
Mmmmm....so good! I followed the recipe except I used applesauce for the egg replacer (added it with the liquids) and just used 1/2 cup of butter. I didn't measure the chocolate chips, so advice for anyone else who does that: add more than you think you need. Trust me.
Pretty good! I think the amount of margerine is a bit too much though, because when I took them out of the tin, there was oil on the bottom of the muffin cups and in the pan. Also, I don't recommend mixing the almond and vanilla extracts as someone said, it tastes kind of odd. I used 1 1/2 tsp vanilla and 1/2 tsp almond. If I make these again, I'll use les margerine and only vanilla. They are still pretty tasty though! :)
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