Combine and set aside to curdle
- 1 tbsp apple cider vinegar
- 1 cup soymilk
Mix
- 1 2/3 cups whole wheat pastry flour (or white wheat flour*)
- 2 tsp baking poder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/8 cups sugar
Mix
- Cider and soymilk
- 1 cup of okara
- 1/4 cup oil
- 1 tsp vanilla extract
Combine wet and dry ingredients.
Add
- 1 2 oz bar of dark chocolate
- 1/2 cup of dried cherries, chopped
- 1/2 cup of walnuts, chopped
Fill greased muffin tins 1/4 - 1/2 full. Bake at 350 degrees for 15 to 20 minutes or until knife comes out clean.
I find I gravitate toward mildly sweet deserts. If you prefer sweeter treats, you will want to increase the sugar or ice them.
*Whole wheat pastry flour, which is typically milled from white wheat, is lighter and contains less gluten than whole wheat flour. It can generally be substituted for multipurpose flour.
These are based on the Fluffy White Cupcakes in the Vegan Lunchbox.
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