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   MSGID: 35602.fidonet_cooking@1:105/500 2de914fa   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chocolate Chip Muffins   
    Categories: Muffins   
         Yield: 12 Muffins   
       
       2/3 c  Vegan butter (145 g);   
              - melted   
         1 c  Light brown sugar (200 g)   
       3/4 c  Vegan yogurt (180 g)   
         2 ts Vanilla extract (10 ml)   
       3/4 c  Plant based milk (180 ml)   
         3 c  All-purpose flour (375 g)   
         2 ts Baking powder (8 g)   
       1/2 ts Baking soda (2 g)   
       1/4 ts Salt (1 g)   
       1/2 ts Cinnamon (1.3 g)   
     1 1/2 c  Vegan mini chocolate chips   
              - (240 g);   
              - +2 tb, for the top   
       
     Preparation time: 10 minutes   
     Cooking time: 24 minutes   
        
     This moist and fluffy vegan chocolate chip muffin recipe is made with   
     simple ingredients and easy enough that you can whip it up in minutes!   
        
     Preheat your oven to 400?F (200?C). Line a 12-cup muffin tin with   
     liners.   
        
     In a large bowl, whisk together the melted vegan butter, light brown   
     sugar, vegan yogurt, vanilla extract, and plant based milk until   
     smooth.   
        
     In another bowl, whisk together the all-purpose flour, baking powder,   
     baking soda, cinnamon, and salt.   
        
     Gradually fold the dry ingredients into the wet mixture, stirring   
     until just combined. Do not overmix.   
        
     Gently fold in the vegan chocolate chips.   
        
     Divide the batter evenly among the muffin cups, filling each about   
     3/4ths full. Top with extra chocolate chips and sprinkle with extra   
     light brown sugar.   
        
     Bake the muffins for 20 to 24 minutes, or until the toothpick comes   
     out clean and the tops are golden brown.   
        
     Cool in the tin for 5 minutes, then transfer the muffins to a wire   
     rack to cool completely.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:   
        
       
   MMMMM   
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