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Title: Spiced Cocoa Muffins

1 3/4 C all purpose flour
3/4 C granulated sugar
6 T unsweetened cocoa powder
2 t baking powder
1/2 t baking soda
2 t ground cinnamon
1/4 t ground cloves
1/4 t cayenne pepper
1 t salt
3 t Ener-G egg replacer
4 T water
1 C vegan milk
1/2 C margarine (or canola oil)
1/2 C chocolate chips (optional)
1/2 C walnuts, finely chopped (optional)

Preheat the oven to 400° F. Lightly grease your muffin tins.

Sift the flour, sugar, cocoa powder, baking powder, baking soda, cinnaomn, cloves, cayenne, and salt together in a large bowl.

In a food process or in a bowl using an electric hand mixer, whip the egg replacer and water together until creamy.

In a separate bowl, combine the egg replacer mixture, vegan milk, and melted margarine. Add the liquid to the dry ingredients, stirring just enough to combine. Fold in the chocolate chips and/or nuts.

Spoon the mixture into the muffin tins, filling 3/4 full. Bake until a toothpick comes out clean, about 15 minutes. Let sit for 5 minutes, then cool on wire racks.

From Joy of Vegan Baking
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