Giant Chocolate-Chip Cake Muffin
1 1/2 cups flour
1/2 cup vegan sugar
2 teaspoons baking powder
1 cup soy milk (vanilla or plain)
1/3 cup margarine (melted)
6 teaspoons vegan mayonnaise
1 cup chocolate chips
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
Preheat oven to 375 degrees F.
Mix all the dry ingredients. Add in all non-dry ingredients. Mix.
Pour into a pie tin.
Cook for 25-30 minutes. Stick a fork in the center to see if it’s done. If not, put in for a few more minutes. Try again.
The result: One giant, soft, fluffy chocolate-chip-cookie taste with the texture of a muffin in disguise as a cake!
There are probably ways to make it cook faster, but I don't know what they are because I don't know much about baking. All I know is that I tweaked a regular muffin recipe, added in my favorite chocolate chip cookie ingredients, didn't have a muffin baking sheet, and got confused on how to convert tablespoons to teaspoons. As a result I discovered something I find to be extremely delicious, but this may be a somewhat timely method of making it.