Vegan Chocolate Nut Butter Muffins Food

VEGAN CHOCOLATE NUT-BUTTER MUFFINS

Steps:

• Preheat oven to 350°F or 180°C.
• In a bowl add oil, sweetener, milk, nut-butter and combine well.
• Take another bowl sieve flour, baking soda, baking powder, cocoa powder and salt. Mix well.
• Add dry ingredients to well and mix well.
• Grease your muffin tin with oil and add muffin batter.
• Bake for 15-18 minutes.

VEGAN PEANUT BUTTER CHOCOLATE MUFFIN

Steps:

• Preheat oven to 400 F, 200°C Spray or line 10 muffin cups.
• Combine all dry ingredients in a large bowl.
• Heat the soy milk and peanut butter in a sauce pan until the peanut butter is completely melted - stirring constantly to prevent burning.
• Pour the liquid ingredients into the dry ingredients and stir until just combined.
• Spoon into prepared muffin cups. These won't rise like regular muffins because of the lack of egg. So make the muffins as nice and rounded as you can when filling the cups.
• Bake 15 minutes.

CASHEW NUT BUTTER CHOCOLATE CHUNK MUFFINS.

Steps:

• Preheat oven to gas 4/350F/180°C.
• Grease and line muffin tin.
• Chop chocolate into bite size pieces and set aside.
• Pour milk and vanilla extract into small jug, mix and set aside.
• Using the spoon and not scoop method, measure out flour. In a medium bowl, sift flour, baking powder, baking soda and salt. Mix and set aside.
• In a large mixing bowl cream butters. Add sugar and cream again until light and fluffy.
• Lightly beat egg in a small dish then beat into batter in two stages, until well combined.
• Re sift flour into batter and mix in three steps alternating with milk, and ending with flour. Batter should be smooth.
• Finally fold in your lovely chocolate chunks.
• Spoon into prepared muffin cups 3/4 full and bake for 20-22 minutes.
• This recipe makes 5 large or 6 regular sized muffins. If making large, extend baking time by 3-5 minutes.