Tuesday, May 3, 2011
In the midst of spiderweb madness (the fabric kind, not the spider kind!) here at my house, I felt the need to bake some muffins. My husband's travelling for the first time since his new no-dairy rules from his GI doc, so I thought it would be good to make some muffins for him to take with, since they're so easy to eat on the run. I baked these on Sunday, and loved them so much, I had to make some for myself! Most of the dairy-free baked goods I've made so far have paled in comparison to real baked goods, but these muffins are so moist and delicious, I would never have known they were butter and milk free if I hadn't made them myself.
I cannot figure out where I found this recipe, since I jotted it down instead of saving the link, but oh my goodness, these are delicious. These muffins great as cupcakes too - I couldn't resist making some mocha frosting to put on top, and that makes them even more wonderful, although very not dairy free :)
Vegan Chocolate Muffins (or Cupcakes)
1 cup coconut milk (make sure to shake it up first)
1 T instant coffee or instant espresso
1/3 c canola oil
1 t vanilla extract
3/4 c sugar
1 c flour
1/3 c cocoa powder
3/4 t baking soda
1/2 t baking powder
1/4 t salt
1. Preheat oven to 350 degrees. Grease two 12-cup muffin trays or line with paper liners.
2. Heat coconut milk until warm - but NOT boiling. This should take approximately 30 seconds, depending on your microwave. Stir in the instant coffee powder and stir until dissolved.
3. Add sugar, oil, and vanilla to coffee milk mixture and whisk well.
4. In another bowl, mix flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
5. Pour approximately 1/4 cup of batter into each muffin liner, and bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before eating - they'll fall apart if you don't wait long enough!