…and a couple of Barbapapà! This recipe is an adaptation of Fran Costigan‘s Vanilla Cupcakes. I turned them into muffins and added a lot of dark chocolate chips. Honestly, I think this is the best vegan cupcake/muffin batter I’ve ever made. I tried so many different recipes and this is the one who gave me the best results! Goblin n1, asked me to do a couple of Barbapapà too…could I say no?
1+3/4 cups flour
1/4 cup cane sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup canola oil
3/4 cup maple syrup + 2 spoons
3/4 cup almond milk
2 tbsp vanilla extract
2 tsp apple cider vinegar
3/4 cup chocolate chips
Preheat oven (270°C). Place a wire mesh strainer over a medium bowl. Add flour, cane sugar, baking powder, salt to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl.
Whisk the oil, maple sirup, almod milk, vanilla and vinegar in a separate bowl until well blended. Pour into the dry mixture and stir with a whisk until the batter is smooth.
Add the chocolate chips and whisk again.
Divide the batter among 6 or 7 muffin molds, filling each about 3/4 full.
Bake for 10 or 15 minutes until your muffins are well risen, golden and a toothpick inserted into the middle comes out clean and dry.
Cool for 10 minutes (if you don’t like them hot) and …eat!