1 3/4 cups all purpose, unbleached flour
1/2 cup + 2 tablespoons sugar
2 1/2 teaspoons baking powder
2 1/2 teaspoons egg substitute (I use EnerG egg)
1/2 teaspoon salt
3/4 cup + 2 1/2 tablespoons nondairy milk (I use original or vanilla soy)
1/2 cup + 2 tablespoons melted vegan butter (I use Smart Balance Light)
1 1/2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 cup vegan chocolate chips
1. Preheat oven to 375 degrees F and spray a muffin tin with nonstick cooking spray. Combine the flour, sugar, baking powder, egg replacer and salt in a large bowl (wait to mix in the chocolate chips). Mix together thoroughly.
2. In a medium sized bowl, combine the milk, melted butter and vanilla extract (wait to mix in the vinegar).
3. Now combine the wet mixture with the dry mixture and stir well. Next, mix in the apple cider vinegar and then quickly mix in the chocolate chips and immediately pour the batter into the muffin tin and bake 30 minutes, until toothpick comes out clean.