Mini Vegan Chocolate Chip Muffins
Ingredients
1 cup plant-based milk
1 tablespoon apple cider vinegar
1 cup flour
1/3 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dairy-free chocolate chips
1/4 cup vegetable oil
Method
Preheat the oven to 180°C (350°F). Line a mini muffin tin with paper liners.
Mix the plant-based milk and apple cider vinegar in a small bowl. Let it sit for about 5 minutes.
In a larger bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk mixture and vegetable oil into the dry ingredients. Stir until just combined.
Fold in the chocolate chips, then fill each muffin cup about 3/4 full. Bake for 12-15 minutes.
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