The Whole Wheat

Ahh muffins – what could be nicer on a weekend morning? These muffins come together so nicely and bake in only 20 minutes or so. Enjoy!!

Ingredients:

• 1 1/2 c. all-purpose flour
• 3/4 c. sugar
• 1/4 c. cocoa powder
• 2 1/2 t. baking powder
• 1/2 t. salt
• 2 t. instant espresso powder
• 1 1/4 c. almond milk (or rice, soy, etc.)
• 1/2 c. canola oil
• 1 t. vanilla extract
• 1/2 c. chopped chocolate (or chocolate chips)

1. Preheat oven to 375.
2. Sift together flour, sugar, cocoa powder, baking powder, and salt into a large bowl. Add the espresso powder.
3. In a separate bowl, whisk together milk, oil and vanilla.
4. Pour wet ingredients into the dry and mix until dry ingredients are moistened. Fold in chocolate pieces.
5. Either line a muffin tin with paper cups, or lightly oil them. Fill each muffin cup about 3/4 full. Bake 18-25 minutes until the center comes out clean when tested with a toothpick.

Note: original recipe from Vegan with a Vengeance – great book!