Dark Chocolate Muffins
2 cups white whole wheat flour
1/4 cup brown sugar
1/4 cup powdered sugar
3 tablespoons cocoa powder
1-1/2 teaspoons baking soda
3/4 cup non-dairy milk
3/4 cup applesauce
1 tablespoon canola oil
1 tablespoon molasses
2 teaspoons balsamic vinegar
1 teaspoon vanilla
1/2 cup chocolate chips, divided
Preheat oven to 350 degrees. Coat muffin tin with cooking spray.
In a large bowl, combine dry ingredients (flour through baking soda). In a separate bowl, combine liquid ingredients (non-dairy milk through vanilla). Mix wet ingredients into dry and add 1/4 cup chocolate chips.
Pour into muffin tins (fill cups about 2/3 full and you should get 12 muffins) and sprinkle remaining 1/4 cup of chocolate chips on top. Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool for five minutes in muffin tins, then cool completely on wire rack (or eat 'em warm - yum!).
Oh, and I forgot to mention that I made the carrot cake from Vegan with a Vengeance the other day, and it was SO good. The recipe suggests a coconut frosting, but I'm not a huge coconut fan so I used the cream cheese frosting recipe from Vegan Cupcakes Take Over the World (I doubled the frosting recipe). Absolutely delicious! I will definitely make it again.
3 comments:
Now I have several delicious muffin recipes to try out!
Molasses isn't that easy to get by here, what function does it have in the recipe? Is it flavour, nutrients or something else? I'm thinking about what I could replace it with.
Well, I use backstrap molasses, which has some good nutrients in it - iron, I think? And I'm sure it contributes something to the flavor, but I would think they would turn out just fine without it as well.
Thanks Tamara, that's good to know!
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