Yummy Vegan
Vegan Mocha Chocolate Chip Muffinsmakes 1 dozen muffins  recipe by Isa Chandra Moscowitz
1 1/2 cups all purpose flour 3/4 cups sugar 1/4 cup cocoa powder 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons instant coffee powder* 1 cup soy milk 1/2 cup canola oil 3 tablespoons soy yogurt 1 teaspoon vanilla extract 1/2 cup chocolate chips
Method:
1. Preheat the oven to 375 degrees Farenheit. Lightly grease a 12 muffin tin, or line with muffin liners.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking  powder, and salt. Mix in the instant coffee powder. In a separate bowl,  whisk together the soy milk, oil, yogurt, and vanilla. Pour the wet  ingredients into the dry, and whisk until moistened. Fold in the  chocolate chips.
3. Fill the muffin cups three-quarters full. Bake 18 to 20 minutes,  or until a toothpick or knife inserted into the center of one comes out  clean.
Note: Regarding the instant coffee, if you don’t  have any, you can just add more cocoa powder and make it “double  chocolate”. The instant will give you a nice concentrated flavor, better  than using espresso, and without being problematic with the liquid to  dry ratios. Beth used those new Starbucks Via – one little package is  equal to a teaspoon. I’ve also used them for baking with similar  success.
(photo via thesecondlunch)

Vegan Mocha Chocolate Chip Muffins
makes 1 dozen muffins
recipe by Isa Chandra Moscowitz

1 1/2 cups all purpose flour
3/4 cups sugar
1/4 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant coffee powder*
1 cup soy milk
1/2 cup canola oil
3 tablespoons soy yogurt
1 teaspoon vanilla extract
1/2 cup chocolate chips

Method:

1. Preheat the oven to 375 degrees Farenheit. Lightly grease a 12 muffin tin, or line with muffin liners.

2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder. In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla. Pour the wet ingredients into the dry, and whisk until moistened. Fold in the chocolate chips.

3. Fill the muffin cups three-quarters full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.

Note: Regarding the instant coffee, if you don’t have any, you can just add more cocoa powder and make it “double chocolate”. The instant will give you a nice concentrated flavor, better than using espresso, and without being problematic with the liquid to dry ratios. Beth used those new Starbucks Via – one little package is equal to a teaspoon. I’ve also used them for baking with similar success.

(photo via thesecondlunch)

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    WANT
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    Vegan Mocha Chocolate Chip Muffins
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    I usually use the recipe that only calls for natural applesauce which replaces the use of oil and eggs and never used...
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