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.