Wednesday, July 2, 2014

Chocolate Chip Cookie Muffins

June 20 my office held its annual summer picnic.  Everyone gathered in the sunshine at Sandy Point State Park to engage in merriment and lots of eating.  Though the catering was BBQ, there was still a veggie option - grilled veggie wrap with cheese - and a vegan option - veggie wrap with no cheese.  The weather was beautiful and not too hot, so I never cashed in my snow cone ticket (by the way, that should really read "snow ball" - this is Maryland, after all!). 
But the real highlight of the day for most people was the dessert contest.  The contest was "election" themed (the Maryland primary was held June 24), and four prizes were awarded: chocolate, non-chocolate, election theme, and grand prize (plus a couple of honorable mentions).  I think there were 19 entries overall.  And I didn't get to try a single one ... :( 
The plight of a vegan is that it's very hard to eat dessert anywhere, really.  Not at restaurants, not at a coffee shop, not at your friend's house, and not at your work picnic.  Not a lot of baked goods "happen" to be vegan, and rarely do people go out of their way to accommodate you.  Nope, if you're vegan, it's up to you to make your own desserts.  Which I do ... on a very regular basis. 
So while I salivated over the dessert table at the picnic trying to live vicariously through others by asking them about their favorite desserts (most people thought it was the key lime mousse cake, apparently), I was secretly formulating a plan to make my own delicious and vegan dessert the instant I got home.  And the plan?  Chocolate Chip Cookie Muffins!  (Adapted from Chocolate Covered Katie's recipe for blueberry muffins.) 
Chocolate Chip Cookie Muffins
(Makes two muffins - regular size, not large)
  • 3 tbsp flour
  • 1/4 tsp baking powder
  • heaping 1/16 tsp salt
  • 1/2 tbsp sugar (maybe go to 1 tbsp if using a plain peanut butter)
  • 1 tbsp peanut butter (I used White Chocolate Wonderful - yum!)
  • 1/2 tsp vanilla extract
  • 1 tbsp plus 1 tsp milk of choice (I used almond)
  • 1 tbsp mini chocolate chips

  • Directions:

    Preheat your oven to 330 degrees. Mix first four ingredients, then add the next three. Mix until just combined (don’t overmix).  Fold in chocolate chips, then spoon into two regular-sized muffin liners.  Bake for 17 minutes, but start checking at 15.

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