This is a favorite at our house. Great for a quick breakfast and for dessert! These can be frozen and warmed up in the toaster or microwave.
Chocolate Chip Muffins
1/2 cup vegan margarine, melted and cooled
3 teaspoons commercial egg replacer + 4 tablespoons warm water, whisked together
1 cup non-dairy milk
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
2/3 cups granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
1 tablespoon granulated white sugar
1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees. Position rack in center of oven. Line 12 muffin cups.
In a large measuring cup or bowl whisk together the egg substitute, milk, and vanilla extract.
In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted margarine, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 – 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Makes 12 regular sized muffins.