Easter is only a few short days away and I just had to post this recipe for y’all to try. I’m going to bake a batch Easter morning as something extra sweet (it’s my way of getting them not to eat all those suckers before breakfast, and wait for these yummy muffins.) It’s another insanely fast and easy recipe with minimal ingredients, and I bet most of you already have every single ingredient on hand. The best part, you can make this whole recipe in mere minutes, with just a bowl, spatula, and a couple of eager helpers in the kitchen.
These would also be great packaged up in a cute little basket as a gift for teachers during teacher appreciation week, conferences, etc.
Enjoy Passover and Easter with your families!!
DAIRY, EGG AND NUT FREE CHOCOLATE CHIP MUFFINS
1/2 c. dairy free margarine (I use Fleischman’s UNSALTED ONLY)
2/3 c. soy or rice milk + 1/2 T. white vinegar (let sit for 5 minutes)
2 T. water
1 1/4 T. good quality vanilla
2 c. unbleached all purpose flour
3/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. dairy free mini chocolate chips (I use Enjoy Life for this recipe)
Preheat oven to 350 degrees and spray 12 muffin cups with dairy free baking spray, set aside.
Melt the dairy free margarine in microwave for 30 seconds, and use a wire whisk to mix with soy milk/vinegar mixture, water and vanilla extract. In a medium bowl combine the flour, sugar, baking powder, baking soda and salt with a wire whisk. Add liquid ingredients to dry ingredients using a rubber spatula and stir only until combined. Stir in chocolate chips.
Divide the batter evenly among the prepared muffin cups and bake until tops are light brown, about 20 minutes (every oven bakes differently so start checking around 18 minutes. Cake tester or toothpick should come out clean when inserted in middle.
Cool and serve.