Monthly Archives: March 2017

Vegan Blueberry Chocolate Chip Muffins

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INGREDIENTS

1 cup of Almond Milk

1 teaspoon Apple Cider Vinegar

2 cups Unbleached All-Purpose Flour

2 1/2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1 teaspoon of Salt

1/2 cup plus 2 tablespoons of Sugar

1 teaspoon Orange Peel

1/4 cup plus 2 tablespoons of Vegetable Oil

1 teaspoon Almon Extract

1 cup of Frozen Blueberries

1 cup of Dark Chocolate Chips

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INSTRUCTIONS

  1. Preheat the oven to 375 degrees and prepare muffin tin or muffin cups. I got 8 large muffins from this recipe, and I suspect that it would work for 12 regular sized muffins.
  2. In a small bowl combine the Almond Milk and Apple Cider Vinegar.
  3.  In a large bowl combine the Flour, Baking Powder, Baking Soda and salt.
  4. Mix the Sugar, Orange Peel, Vegetable Oil, and Almond Extract in a small bowl or a small liquid measuring cup.
  5. Add the Almond Milk/Apple Cider Vinegar mixture to the Sugar mixture.
  6. Mix the liquid into the dry to incorporate, but don’t over mix. It’s O.K. to have some lumps.
  7. Fold in the Blueberries and Dark Chocolate Chips.
  8. Divide the batter into the muffin cups.

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9. Bake for 20 to 25 minutes until the muffins pass the toothpick test.

10. Remove from oven and cool for 5 minutes before releasing from the muffin cups and eating.

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ENJOY!

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