Vegan Chocolate Chip Muffins
Ingredients
- 200 g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 150 g caster sugar
- Pinch of salt
- 80 ml vegetable oil
- 200 ml plant-based milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 175 g dark chocolate chips
Method
- Preheat your oven to 180° C | 350° F and line a muffin tin with your muffin cases.
- Pour your plant-based milk into a jug and add the apple cider vinegar. Set aside for a moment.
- In a large mixing bowl, combine your flour, baking powder, corn flour, salt, and sugar together.
- Make a well in the dry mix, and pour in the oil, vanilla extract, and milk. Combine everything together.
- Gently fold in the dark chocolate chips, reserving about ⅓ to sprinkle over the top.
- Spoon the batter into your cases, and then sprinkle over the remaining chocolate chips.
- Bake for 20 - 25 minutes, or until a skewer comes out clean once inserted.
- Allow the muffins to cool for around 10 minutes, then turn them out onto a wire rack to cool completely.
Notes
These muffins are best served immediately, but can also be stored in an airtight container for 3 - 5 days. They can also be frozen, just wrap them in foil or plastic wrap and make sure you defrost them fully before eating.