Dairy, Egg and Nut Free Double Chocolate Chip Muffins
Wendy Willard
ingredients
- 1 1/2 c. soy or rice milk
- 1/3 c. vegetable oil
- 2 T. water
- 1 1/4 tsp. vanilla extract
- 2 c. all purpose flour
- 2/3 c. cocoa powder
- 1/2 c. granulated sugar
- 2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. dairy free chocolate chips (I use Enjoy Life or Divvies)
- TOPPING:
- 1/4 c. dairy free chocolate chips (optional)
directions
- 1
Preheat oven to 400 degrees and spray a 12 cup muffin tin generously with dairy free baking spray. Set aside.
- 2
In a medium bowl, combine soy milk, vegetable oil, water and vanilla. In a seperate large bowl combine flour, cocoa powder, sugar, baking soda and salt with a wire whisk. Add soy milk mixture to flour mixture and stir with a rubber spatula until just combined. Stir in chocolate chips.
- 3
Divide muffin batter evenly into prepared muffin cups. If using, sprinkle dairy free chocolate chips on top of muffins. Bake 15-18 minutes or until cake tester or toothpick comes out clean. Cool 5 minutes and serve.
Source: Kelly Rudnicki (via foodallergymama.com)
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