Are you tired of the same old blueberry mini-muffin recipe? Wanting to wow your friends at your next book club meeting?
I know how you feel. It’s time to move the mini-muffin into the adult food-smacking world!
I mean just look at them. You can see the richness!
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- Yield: 24 mini muffins
- Category: Breakfast, Dairy Free, Egg Free, Nut Free
Ingredients
- 1/4 c Flour
- 3/4 c Wheat Flour
- 1/4 c Granulated Sugar
- 1/4 c Packed Brown Sugar
- 3 tbsp. Cocoa Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 3/4 c Rice or Soy Milk
- 3/4 c Unsweetened Applesauce
- 1 tbsp. Canola Oil
- 1 tbsp. Molasses
- 2 tsp. Balsamic Vinegar
- 1 tsp. Vanilla
- 1/2 c Mini Non-Dairy Chocolate Chips
Instructions
- Preheat oven to 350º F. Coat mini muffin trays. In a large bowl the flours, sugars, cocoa powder, baking soda and salt. In a separate bowl, combine the non-dairy milk, applesauce, oil, molasses, balsamic vinegar and vanilla. Make a well in the flour mixture, pour liquid mixture and fold in. Stir in half the chocolate chips. Spoon mixture in to prepared muffin tins until 2/3 full. Sprinkle the remaining chocolate chips on top. Bake for 8-10 minutes.
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