Vegan Chocolate Chip Muffins
By wlr's resident foodie Joanne Putney
Rich and moist, these double chocolate muffins are super quick to make - you can have them in the oven in under 10 minutes. Not just for Vegans, they're also great if you've run out of eggs.
- Recipe makes: 12 muffins
- Prep time:
- Cook time: 20 mins
- Calories: 222
- 1 x 100g pack dark chocolate chips
- 200g self raising flour
- 4 tbsp cocoa powder
- 200g caster sugar
- ½ tsp salt
- 5 tbsp vegetable oil
- 250ml water
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
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Preheat oven to 190°C / Gas Mark 5 / 375°F
- Line a 12 hole baking pan with cupcake cases.
- Pour the chocolate chips into a small bowl, add a little of the flour and mix to coat, then sift off any excess flour into a large bowl and set the chocolate chips aside.
- Sift the remaining flour and cocoa powder into the large bowl.
- Add the sugar and salt and mix well.
- Pour in the oil, water, vanilla extract and white wine vinegar.
- Mix until smooth.
- Add the chocolate chips and mix briefly.
- Divide the mixture evenly between the cupcake cases.
- Pop into the preheated oven and cook for 20 minutes, or until a fine skewer inserted into a muffin comes out clean.
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