Chocolate Chip Muffins

These are absolutely the best chocolate chip muffins I have ever had or made! They are never around for long as my family eats them up pretty quickly. Try them and see for yourself!

Ingredients

1 3/4 cups all purpose, unbleached flour
1/2 cup + 2 tablespoons vegan sugar
2 1/2 teaspoons baking powder
2 1/2 teaspoons egg substitute (I use EnerG egg replacer)
1/2 teaspoon salt
3/4 cup + 2 1/2 tablespoons soy milk (original or vanilla)
1/2 cup + 2 tablespoons melted butter (I use Earth Balance)
1 1/2 teaspoon vanilla extract
1 cup vegan chocolate chips
1 tablespoon apple cider vinegar (or other vinegar)

Directions

Preheat oven to 375 degrees and spray a muffin tin with nonstick cooking spray

Combine the flour, sugar, baking powder, egg replacer and salt in a large bowl (wait to mix in the chocolate chips).  Mix together thoroughly.

In a medium sized bowl, combine the soy milk, melted butter and vanilla extract (wait to mix in the vinegar)

Next combine the wet mixture with the dry mixture and stir well. Mix in the apple cider vinegar and then quickly mix in the chocolate chips and immediately pour the batter into the muffin tin and bake

The vinegar creates a reaction with the baking soda helping the muffins rise more.  Bake for 30 minutes (or until just golden brown). Stick a toothpick in the center of a muffin to see that it is done

Makes 6 jumbo muffins