Chocolate Chip Muffins

Free

Difficulty: Low
Time: 15 min (plus baking time about 20 min)
Quantity: 12 muffin
Type: Muffins and Cupcakes
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

295 g plant-based milk

103 g seed oil

7 g apple cider vinegar

180 g cane sugar (Demerara)

3,5 g salt

200 g all-purpose flour

50 g potato starch

8 g baking powder

5 g baking soda

180 g chocolate chips

Delicious and very soft muffins full of chocolate chips, a perfect snack.

Method

Preheat the oven to 180°C static. Prepare the batter. In a bowl mix the milk, oil, vinegar and whisk with a whisk.

Add the cane sugar (Demerara) and the salt and mix. Sift and add the flour, potato starch, baking and sodium bicarbonate.

Mix with the whisk until you have a homogeneous mixture. Add the chocolate chips and mix with a spatula.

Prepare a 12-cup muffin tray, insert the paper liners Pour the mixture into the liners using a spoon or an ice cream scoop.

Divide the batter evenly among the 12 liners. Bake at about 180°C static for about 20 minutes. Check doneness with a toothpick: insert it into the center; if it comes out dry it is cooked.

When baked let cool at room temperature and then remove from the pan, do not remove the paper liner. Transfer to a tray or into a container.

Storage

Store in the refrigerator for 2-3 days or at room temperature for 1-2 days. You can also freeze for up to 1 month.

Tips

You can also add dried fruit. We recommend reading these articles: - which ingredients to use - where to buy pastry ingredients and products

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