Hearty Spiced Cocoa Muffins.

This recipe is pretty much straight out of The Joy of Vegan Baking by Colleen Patrick-Goudreau. These muffins are very rich, moist, and satisfying. Great for Autumn weather and the holiday season.

1 3/4 cups all-purpose flour
3/4 cup granulated sugar
6 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp cayenne pepper
1 tsp salt
3 tsp Ener-G egg replacer (equivalent of 2 eggs)
4 Tbsp water
1 cup soymilk
1/2 cup canola oil
1/2 cup chocolate chips

Preheat oven to 400 F. Lightly grease muffin tins or fill with paper liners.

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

In a separate bowl, whip egg replacer and water together until creamy. Combine egg replacer mixture, soymilk, and oil. Add the liquid to the dry ingredients, sirring just enough to combine. Fold in the chocolate chips.

Spoon mixture into muffin pan, filling them 3/4 full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes.