Tuesday was a snow day for my daughter. The roads were icy and slick, and it was COLD outside. I love snow days just as much as the kids do. It means lazy mornings spent in our pajamas, and extra special treats for breakfast. This particular snow day the kids were asking for muffins, and I always treat with something chocolate-y chip-y on snow days!! But don't worry, you'll be happy to feed these to your kids any day of the week. They are whole wheat and virtually fat free.Chocolate-y Chip-y Muffins
2 cups whole wheat pastry flour
1 1/2 cups fat free soy milk
2 tsp apple cider vinegar
2 tsp baking powder
1 tsp salt
1/4 cup raw sugar
1/3 cup chocolate chips
1/3 cup unsweetened applesauce
Preheat oven 350. Spray muffin tins with canola oil spray (spray inside of paper cups if you are using). In a small bowl combine soy milk and vinegar, stir well, and set aside to curdle. In a larger bowl combine flour, baking powder, salt, sugar and chocolate chips. Add applesauce to milk mixture and then pour into dry ingredients. Mix gently until just combined. Fill muffin cups 3/4 of the way full and bake for 18-20 minutes, until toothpick inserted in center of a muffin comes out clean and tops are golden brown.
2 cups whole wheat pastry flour
1 1/2 cups fat free soy milk
2 tsp apple cider vinegar
2 tsp baking powder
1 tsp salt
1/4 cup raw sugar
1/3 cup chocolate chips
1/3 cup unsweetened applesauce
Preheat oven 350. Spray muffin tins with canola oil spray (spray inside of paper cups if you are using). In a small bowl combine soy milk and vinegar, stir well, and set aside to curdle. In a larger bowl combine flour, baking powder, salt, sugar and chocolate chips. Add applesauce to milk mixture and then pour into dry ingredients. Mix gently until just combined. Fill muffin cups 3/4 of the way full and bake for 18-20 minutes, until toothpick inserted in center of a muffin comes out clean and tops are golden brown.
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