Raspberry Chocolate Chip Muffins

Loved this recipe as written and wouldn't change a thing. I'll be adding these yummy Raspberry Chocolate Chip Muffins to my regular meal rotation, they're so easy and delicious!

Photo by Debra C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups flour

  • 1 1/2

    teaspoons baking soda

  • 1/2

    teaspoon salt

  • 3/4

    cup sugar

  • 1

    cup nondairy milk

  • 1/3

    cup vegan margarine

  • 2 1/2

    tablespoons lemon juice

  • 1

    tablespoon apple cider vinegar

  • 1/2

    cup fresh or frozen raspberries

  • 1

    bar vegan dark chocolate

Directions

Preheat oven to 400°F. Grease a muffin tin. In a large bowl combine first three ingredients. In a separate bowl combine the nondairy milk, sugar, lemon juice, and vinegar. Add wet ingredients to dry ingredients. Chop the chocolate bar and stir into batter. Gently fold in raspberries. Fill muffin tins 2/3 full with batter. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin come out clean. Cool for 10 to 15 minutes in pan and then turn out on a wire rack.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: