Double Chocolate Muffins
Non-stick cooking spray if making jumbo muffins
1 cup (120 g) white whole-wheat or whole-wheat pastry flour
1/2 cup (63 g) all-purpose flour
1/4 teaspoon fine sea salt
1 cup (120 g) powdered sugar
1/4 cup (20 g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 cup plus 1 tablespoon (76 g) unsweetened applesauce
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon pure vanilla extract
1 cup (235 ml) plain soy creamer or any nondairy milk
1/3 cup (58 g) nondairy semisweet chocolate chips
Preheat oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners, or lightly coat a jumbo muffin tin with non-stick cooking spray.
In a large bowl, sift together flours, salt, sugar, cocoa, and baking soda. Set aside.
In a small bowl, whisk together applesauce, vinegar, vanilla, and soy creamer.
Fold wet ingredients into dry, being careful not to over mix. Fold in chocolate chips.
Divide batter equally into muffin cups. Bake 16 to 20 minutes for standard muffins, 25 minutes for jumbo muffins, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
Yield: 6 jumbo or 12 regular muffins