Chocolate Chips Muffins


100 g/3 ½ oz/generous 1/3 cup soft non dairy margarine

225 g/8 oz 1 cup castor (superfine) sugar

Vegan eggs

150 ml/1/4 pint 2/3 cup whole non dairy milk natural yogurt

5 tbsp non dairy milk

275 g/9 ½ oz/2 cups plain gluten free flour (optional) all purpose-flour

1 tbsp bicarbonate of soda (baking soda)

175 g/6 oz non dairy chocolate chips


1.Line 12 muffins tins pan with paper cases.

2.Place the margarine and sugar in a large mixing bowl and beat with a wooden spoon until light and fluffy. Beat in the eggs, yogurt and milk until combined.

3.Sieve (strain) the flour and bicarbonate of soda (baking soda) together and add to the mixture. Stir until just blended.

4.Stir the chocolate chips, then spoon the mixture into the paper and bake in a preheated oven, 190°C/375°F/Gas mark5, for 25 minuets or until a fine skewer inserted into the centre comes out clean. Leave to cool in the tin (pan) for 5 minuets, then turn out on a wire rack to cool completely.