Vegan Double Chocolate Strawberry Muffins
I developed this recipe with the goal of making a sweet, chocolatey treat with some strawberries I picked. I had frozen and thawed the strawberries, but you can use fresh if you wish. The muffins use techniques that you will probably recognize from brownie recipes, so they are really a cross between muffins and brownies.
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READY IN: 35mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups all-purpose flour
- 1⁄3cup cocoa powder
- 3⁄4cup sugar
- 1teaspoon baking powder
- 1⁄4cup margarine
- 2teaspoons vanilla extract
- 1⁄4cup vegetable oil
- 3⁄4cup soymilk
- 1cup Ghirardelli semi-sweet chocolate chips
- 12
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DIRECTIONS
- Preheat oven to 350°F Grease 12 muffin tins with nonstick spray.
- In a large bowl, combine the flour, cocoa powder, sugar, and baking powder.
- Melt the margarine and 1/4 cup of the chocolate chips carefully in the microwave. While this mixture cools, mix the egg replacer, vanilla, oil, and soymilk in a separate bowl. Add the margarine-chocolate chip mixture to this bowl once it has cooled for a couple of minutes.
- Combine the wet and dry ingredients. Make sure the batter is cool, and then stir in 1/2 cup of the chocolate chips.
- Spoon the batter into the muffin tins. Make sure strawberries are washed and cored, and press one into the center of each batter-filled muffin tin. Cover completely with batter.
- Sprinkle the remaining 1/4 cup of chocolate chips evenly over the batter and gently press into the tops just enough to hold them in place.
- Bake for 25 minutes. Let cool for 20 minutes, then gently remove from muffin tin.
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