Emily’s Chocolate Chip Muffins

I rarely meet a muffin I don’t like — especially when it’s vegan and comes piping hot straight from our kitchen and is of course made with love. This simple chocolate chip recipe from our chef Emily is a heart warmer and a crowd pleaser

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Bake at 350 degrees for 30 minutes

Makes approximately 12 muffins 

Utensils:

• Muffin pan
• Muffin liners / non-stick spray

Dry Ingredients:

• 2 cups Flour
• 3 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar

Wet Ingredients:

• 1 cup oat milk (or any alternative milk)
• 1/3 cup safflower oil
• 2 tsp vanilla
• 1 cup nondairy chocolate chips

Directions:

1. Sift together all dry ingredients
2. Combine with wet ingredients (don’t over stir) 
3. Add chips
4. Spray muffin pan & add liners 
5. Scoop mixture into muffin pan
6. Sprinkle top with a little bit of sugar
7. Bake for 30 minutes at 350 F

 Enjoy!

—Lea Haas, Owner, The Garden Cafe Woodstock