RCI-BR.003.0173.001
Double-chocolate Muffins
Double-chocolate Muffins from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- of unsweetened (Baker's) chocolate3 ozlightly chopped
- semi-sweet vegan chocolate chips (please use one half of a package of Tropical Source brand!)1½ cupshalved
- 1 cup
- ½ tsp
- ½ tsp
- soy milk whipped with 2 tbsp corn or potato starch4 tbsp
- brown sugar (if you use sucanat2 cupsplease blend it with the flour mixture, instead of the milk mixture)
- ⅔ cup
- ½ cup
- 1 tsp
Method
1
Preheat oven to 350°F and line a muffin tin with paper liners or lightly grease four muffin cups.
2
Chop the unsweetened Baker's chocolate into small pieces and set aside along with the halved semi-sweet vegan chocolate chips.
3
In a small bowl, whisk together the unbleached white flour, baking soda, and salt.
2 minutes
4
In a separate bowl, whisk the soy milk with the corn or potato starch until combined and slightly thickened; let sit for 1 minute.
5
Add the brown sugar, plain soy milk, melted margarine, and vanilla to the soy milk-starch mixture and whisk until well blended.
2 minutes
6
Fold the dry ingredients into the wet ingredients until just combined, then gently fold in the chopped unsweetened chocolate and halved chocolate chips until evenly distributed.
7
Divide the batter evenly among the four muffin cups, filling each about two-thirds full.
2 minutes
8
Bake in the preheated 350°F oven until a toothpick inserted into the center comes out with just a few moist crumbs, approximately 20 minutes.
20 minutes
9
Allow muffins to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before serving.