I don’t know, homemade muffins are usually hard little disappointing things. On the other hand, store-bought muffins are sugary cupcakes without the frosting. So, where is the answer to satisfying muffins? Oversized, I think. Or maybe it’s mini. Anything but regular-sized, then.
These aren’t too sweet, though they are chocolate chip, so I don’t know what you want from me. They’ve got a great crumb, a hint of vanilla and they’re big enough to make people think you bought them from a bakery!
1 1/2 cups all purpose flour (Mine; I use brown rice flour because it is not gritty. Sorghum is also nice)
1 cup granulated sugar
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup non-dairy milk
1 teaspoon apple cider vinegar
1 tablespoon good quality vanilla extract
1 1/2 teaspoons boxed egg replacer + 2 tablespoons water, well mixed
1/3 cup canola oil (or other neutral oil)
1 cup chocolate chips
Preheat the oven to 400 F. Whisk together dry ingredients in a large bowl. In a small bowl, combine the non-dairy milk, apple cider vinegar and vanilla and set aside. Add the egg replacer, canola oil and milk to the bowl and stir to combine. If making gluten-free muffins, you need not worry too much about overmixing here. If not, fold 10 times, before adding in chocolate chips and folding an additional two or three times to incorporate. Scoop into prepared muffin tins (lined or greased) and fill until they are stacked up high. I used three small ice cream scoops, which is about 3 tablespoons. Bake for 22 – 25 minutes, until the tops are gold brown and they spring back at your light touch.