Raspberry Chocolate Chip Muffins
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup sugar
1 cup nondairy milk
1/3 cup vegan margarine
2 1/2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/2 cup fresh or frozen raspberries
1 bar vegan dark chocolate
1) Preheat oven to 400 degrees Fahrenheit. Grease a muffin tin.
2) In a large bowl combine first three ingredients. In a separate bowl combine the nondairy milk, sugar, lemon juice, and vinegar. Add wet ingredients to dry ingredients. Chop the chocolate bar and stir into batter. Gently fold in raspberries.
3) Fill muffin tins 2/3 full with batter. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin come out clean. Cool for 10 to 15 minutes in pan and then turn out on a wire rack.
These muffins are so moist and delicious and sure to be a hit.
Source of recipe: I had a serious chocolate craving and came up with this recipe based on my two favorite things... chocolate and raspberries. Enjoy!!
SO HOW'D IT GO?
These muffins are fantastic. I folloed the recipe as it was written, and ended up with soft, buttery muffins that will be great for Easter this year. Thank you for posting this recipe.
These are AWESOME! Non-vegans loved them. I made a double batch, and used about 1 1/2 cups of raspberries. I was a little apprehensive about all that lemon juice, I thought maybe it was a misprint, but it was totally fine. Oh, and I used oil instead of margarine, and that was totally fine too. Thanks for the great recipe! ;)b