Shelter at home calls for baking – a lot of baking – many many carbs. So, today it was these easy muffins. The first batch I made, I grabbed the wrong canister and used cornstarch instead of baking powder. I cannot recommend that option!
1 cup soy milk 1 tsp apple cider vinegar 2 cups flour 3/4 cup sugar 2 1/2 tsp baking powder 1/4 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp salt 1 /3 cup canola oil 1 tsp vanilla extract 3 /4 cup vegan chocolate chips (I like mini ones) 2 /3 cup chopped walnuts
Add vinegar to the cup of soy milk, stir and set aside to curdle.
Mix dry ingredients.
Add wet ingredients and mix gently.
Distribute between 12 muffin cups.
Bake 20-25 minutes or until a cake tester inserted in the center of a muffin in the center of the pan comes out clean.
Bad weather always means baking for me. Today, while the menfolk were outside shoveling, I threw together a big batch of these beauties!
2/3 cup natural peanut butter
4 tablespoons canola oil
2 cups raw sugar
2/3 cup coconut milk
2 teaspoon vanilla extract
2 cup flour
1 teaspoon baking soda
2 cup rolled oats (reqular or quick, but not instant)
1 cup non-dairy chocolate chips or chocolate bar broken into small pieces
1 cup chopped walnuts
Preheat oven to 425°F and prepare your baking sheets.Whisk together first five ingredients until very smooth. Mix dry ingredients. Combine all ingredients and stir to combine thoroughly.Drop batter by large spoonfuls onto baking sheet and then flatten down to about 1/3 to 1/2 inch thickness. Bake for about 10-12 minutes, or until tops develop cracks. They won’t look quite done. That’s ok. Remove sheet from oven, and wait 10 minutes before transferring cookies to plate.