Chocolate Chip Muffins

3⁄4 cup (180 mL) unsweetened soy milk 

1 Tbsp (15 mL) white vinegar 

2 cups (276 g) all-purpose flour

2 tsp (7 g) baking powder

1 tsp (5 g) baking soda

1⁄2 tsp salt

1⁄2 cup (112 g) granulated sugar, plus extra for sprinkling

3 Tbsp (41 g) brown sugar

1⁄3 cup (80 mL) vegetable oil 

2 tsp (10 mL) pure vanilla extract

1 cup (240 g) mini dark chocolate chips 

Directions: 

   1.  Preheat the oven to 350°F (180°C). Grease or line a muffin tin with paper liners. Mix the flaxseeds and water in a small bowl and let it sit for 5 minutes to gel.

   2.  In another small bowl, combine the soy milk and vinegar. Set it aside to curdle.

   3.  Meanwhile, to a large bowl, add the flour, baking powder, baking soda, and salt. Mix.

   4. Then add the flaxseed mixture, curdled milk, granulated sugar, brown sugar, oil, and vanilla. Stir to partly combine.

   5. Add the chocolate and gently fold through. Be careful not to overmix. Then divide the batter between the muffin wells. Sprinkle the tops with some sugar if you desire. 

   6. Bake in the oven on the centre rack for 25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.

   7. Allow the muffins to cool on a wire rack. Enjoy!

Storage

Store the muffin in an airtight container on the counter for up to 3 days or in the freezer for up to 2 months.