Chocolate Chip Muffins (Dairy and Egg Free)

So my current mission is converting all of my old favourite recipes into one's suitable for vegans.

I'll confess, I've never made these chocolate muffins before but I've got a stockpile of dark chocolate chunks in my cupboard and it seemed like a tasty way to use them up.

These were rather simple to make and lasted a good 4-5 days in a container without going hard. They might last longer but I ate them all up haha.

So you will need:

Ingredients

• 230g Dairy free marg at room temperature
• 140g Caster sugar
• 60g Dark brown sugar
• 2 eggs worth of egg replacer - try to let them come up to room temperature after making
• 430g Plain flour
• 2 teaspoons baking powder
• 250ml Soya milk
• 350g Plain or dark chocolate chips/chunks

This makes 12 muffins, if you halve the mixture if should make 12 normal sized cakes

Preheat your oven to 190c/ Gas 5 and line your muffin tins with paper cases

With an electric mixer, cream the butter til soft. Add caster and brown sugar and beat until light and fluffy.

Beat in the egg mixture slowly.

Sift together to flour and baking powder. Add this to the butter mixture, alternating with the milk (so flour, mix, milk, mix, flour, mix, milk, mix)

Divide half the mixture into the muffins cups, filling half way, then sprinkling some chocolate chips on top, then covering with another spoonful of batter and topping with a few more chocolate chips.

Bake until lightly coloured, about 25-30 minutes. Let stand for 5 minutes before turning out onto a cooling rack.