Vegan Brunch: Coffee Chip Muffins (full fat)

1 cup almond milk
1 heaping tbsp instant coffee crystals
1 tsp apple cider vinegar

2 c. all purpose flour
1/2 c sugar
1 tbsp baking powder
1/2 tsp salt
(optional: 1 tsp cinnamon, for more "cappuccino chip" type muffin)

1/2 c canola oil
1 tsp vanilla extract

1/2 c chocolate chips

Preheat the oven to 375. Lightly grease a muffin tin.

In a large measuring cup, measure out 1/2 cup of hte milk. Stir in the coffee crystals and mix to dissolve. (A few undissolved crystals are okay) Stir in teh rest of the milk and the vinegar and set aside.
In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. Make a well in the center and add the milk mixture, oil, and vanilla. mix together until the batter is just moistened, being careful not to overmix. Fold in the chocolate chips.

Use an ice cream scoop to drop the batter into the muffin tin, filling about 3/4 full. Bake for 22 to 26 minutes until a knife or toothpick inserted through the cneter of the muffin comes out clean. Let cool a bit until you can remove the muffins and transfer them to cooling racks to cool the rest of the way.

Number of Servings: 12

Recipe submitted by SparkPeople user ICEDANCER1419.