Cinnamon Choc Chip Muffins
3/4 cup brown sugar
2/3 cup GF plain flour
1 Tbls ground cinnamon (halved)
6 Tbls vegan margarine
1/2 cup vegetable oil
1/2 cup raw sugar
1/4 cup apple sauce
1/4 cup rice milk
1/2 cup vegan cream cheese/sour cream
1 tsp vanilla extract
1/2 cup besan flour
1/2 cup millet flour
1 cup brown rice flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 300g packet of vegan chocolate, crushed into pieces
Preheat oven to 180C and place muffin liners in tray. (I didn't have a muffin tray - hence square muffins).
In a small bowl, combine brown sugar, all-purpose flour, 2 teaspoons cinnamon, and butter.
Use your fingers to rub ingredients together until it resembles coarse meal. Place bowl in the refrigerator.
In a large bowl, whisk together oil, sugar, applesauce, rice milk, sour cream, and vanilla.
In a medium bowl, stir together besan flour, millet flour, brown rice flour baking powder, baking soda, remaining cinnamon, and salt.
Add flour mixture to the oil mixture and stir until moistened.
Stir in refrigerated mix.
Stir in chocolate pieces.
Divide batter evenly among the 12 muffin cups.
Bake for 25 minutes or until muffins are golden and spring back when pressed lightly.
Cool in the muffin pan for 10 minutes then carefully invert and serve warm.