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Vegan Chocolate Chip Muffins Recipe

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This recipe for Vegan Chocolate Chip Muffins, by , is from Tuchman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
1 teaspoons baking soda
teaspoon salt
2 lemons for lemon zest (optional)
cup sgar
1 cup milk, any (almond, oat, etc.)
⅓ cup canola oil
1 teaspoon lemon extract (optional)
1 tablespoon white vinegar
1 cups chocolate chips (or blueberries)

Directions:
Directions:
Preheat oven to 375. Lightly grease a muffin tin, or use cupcake liners. In a medium bowl, combine together flour, baking dsoda, salt and lemon zest.

In a large bowl, combine the sugar, milk, oil , extract, and vinegar. Mix well. Add the dry ingredients to the wet ingredients. Stiru until just combined. Don't over stir (batter may be lumpy). Gently fold in the berries/chocolate chips using a rubber spatula. Fill the muffin tins about ⅔ full.

Bake until a wooden toothpick inserted into the center comes out clean, about 22 minutes. Remove from the oven and let cool for 5 minutes. After that, remove the muffins from the tins and cool on a wire rack.

 

 

 

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