Dairy-free/Egg-free/Nut-free
I know it's been a long time since my last entry, but SOO much has been happening! Today I wore my pink capris with the white vee-neck sweater, and yesterday I got a note from that cute boy in my biology class - oh wait. Wrong blog.
Just kidding. It has been a while since we last posted any recipes, but to be truthful we're trying to lay off the baked goods for a while. Swimsuit season is fast approaching and we've been spending loads o time on the treadmill trying to get as swimsuit ready as possible. Diets be damned, we're back and ready to rock you with these delish chocolate muffins.
The original recipe came from theppk.com, and later became a recipe in Isa's book Vegan with a Vengance. (Don't you love how we say "Isa," without her last name, like we she's one of our pals?)
The original recipe calls for instant coffee, and we're posting it as written. However, we've made a few modifications to it to suit our taste (and also because we were out of an ingredient or two) and the results were great.
Both times we've made these, we've omitted the instant coffee. One, we're not crazy about coffee flavored items, unless it is actually coffee. And then, we're pretty much purists. Sweetener and creamer (soy creamer if necessary) are the only things that should alter the taste of a coffee bean. But, we digress. Two, our kids would almost certainly not eat anything mocha flavored because, well, they're kids, and mocha tends to be a grown-up flavor.
Okay, so the other thing we've done to change it up is use a couple of extra tablespoons of soy milk when we didn't have soy yogurt on hand. Both with and without the soy yogurt, the results were yummy.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cups sugar
- 1/4 cup baking cocoa
- 2 teaspoons instant coffee (remember, we left this out)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup soy milk (see above - we used a bit extra when we didn't have soy yogurt)
- 2 tablespoons soy yogurt
- 1 teaspoon vanilla extract (if your soy milk is vanilla flavored, like ours, you could probably leave this out if you had to/wanted to)
- 1/2 cup chocolate chips (dairy-free/egg-free/nut-free, of course - check your brand's label for details)
Steps
- Preheat oven to 375 degrees. Line muffins tins with paper liners.
- In a large bowl, sift together dry ingredients, except the chocolate chips.
- In a separate bowl, whisk the wet ingredients until they come together.
- Add the wet to the dry and combine until the flour mixture is moistened, then fold in the chocolate chips.
- Fill the muffin tins almost to the top.
- Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
