This recipe is quick and easy to prepare for a weekend morning treat or teatime snack. Try keeping a mixture of the dry ingredients in an airtight container in the pantry for quick breakfast and snack solutions.
Makes 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup white flour
- ¾ cup oat flour
- 1/2 cup sugar, plus more for sprinkling
- 2 t. baking powder
- ½ t. baking soda
- ½ t. cinnamon
- ½ t. salt
- ½ cup soy yogurt
- ¾ cup soymilk
- 1 egg white
- ½ t. apple cider vinegar
- 1 T. oil
- ½ cup dairy-free dark chocolate chips
Preparation:
1. Preheat the oven to 375 F. Line a 12-cup muffin pan with muffin cup liners.
2. In a medium mixing bowl, combine the flours, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
3. In another medium bowl with an electric hand mixer, combine the soy yogurt, soymilk, egg white, cider vinegar and oil. Add the dry ingredients gradually and mix at a low speed until just combined. Fold in the dairy-free chocolate chips.
4. Portion the batter into the prepared muffin cups and sprinkle lightly with sugar. Bake until golden brown, about 25-30 minutes. Serve warm or at room temperature.
