Tuesday, January 4, 2011

Hearty Spiced Cocoa Muffins

Another Entry from "The Joy of Vegan Baking" I seriously motivate everyone (not a lot of Gluten Free unfortunately) to purchase this even if they love their meaty diets, as you WILL NOT be disappointed. 

1 3/4 cups all purpose flour
3/4 cup granulated sugar
6 TBS unsweetened cocoa powder
2 TSP baking powder
1/2 TSP baking soda
2 TSP ground cinnamon
1/4 TSP ground cloves
1/4 TSP cayenne pepper (optional, and I didn't use)
1 TSP salt
3 TSP Ener-G egg Replacer (equivalent of 2 eggs)
4 TBS water
1 cup non-dairy milk
1/2 cup melted non-dairy butter, melted or canola oil
1/2 cup non dairy semisweet chocolate chips (optional)
1/2 cup chopped walnuts or pecans (optional, I didn't opt to use)

YIELD 12 muffins

Preheat oven to 400*F lightly grease muffin tins or place paper cups into them.

Sift together all the dry ingredients (except Ener- G)  in a large bowl.

In a food processor or bowl with an electric hand mixer, Blend water and Ener-G until creamy.

In a separate small bowl combine egg mixture, melted butter and non-dairy creamer.

Add liquid blend to dry blend and stir JUST enough to combine.

Fold in nuts and chocolate chips if using (I used 1/4 cup non0dairy semisweet chocolate chips)

Spoon mixture into the muffin pan filling each one 3/4 of the way full. (I ended up having about 2 muffins left of batter)

Bake until a toothpick comes out clean or about 15 minutes (I ended up cooking about 25 minutes). 

Let sit 5 minutes then remove to cool on a wire rack.

I thought these were DELIGHTFUL! Not too much chocolate in it for me (not a chocolate fan) and just enough spice to keep it interesting. Remember these are MUFFINS not CUPCAKES, so the texture is a little different and the flavor is less sweet than I imagine cupcakes are. 

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