1 files changed, 56 insertions, 0 deletions
diff --git a/content/posts/chocolate-chip-muffins.md b/content/posts/chocolate-chip-muffins.md
new file mode 100644
index 0000000..0c7a918
--- /dev/null
+++ b/content/posts/chocolate-chip-muffins.md
@@ -0,0 +1,56 @@
+#Vegan Buttermilk Chocolate Chip Muffins {#recipe-title}
+
+<div markdown=1 class="image-and-text">
+
+{::nomarkdown} 
+<img src="images/recipe-images/chocolate-chip-muffins.JPG" class="image" alt="Chocolate Chip Muffins">
+{:/}
+
+<div markdown=1 class="text">
+
+##Description
+Simple and delicious Vegan Buttermilk Chocolate Chip Muffins. Adapted from the non-vegan version my mom used to make for me when I was a kid. For this recipe we are using Vegan Yogurt as our egg substitute!
+
+##Ingredients
+- 3/4 Cup Almond Milk [^1]
+- 1 tbsp White Vinegar or Apple Cider Vinegar
+- 1/2 Cup Oil (Coconut or other)
+- 1/3 Cup Sugar
+- 1/4 Cup Plain Vegan Yogurt [^2]
+- 1 tsp Vanilla Extract
+- 1/2 Cup Whole Wheat Flour [^3]
+- 1 1/2 Cup White Flour
+- 3 tsp Baking Powder
+- 1 tsp Salt
+- 1 Cup Vegan 'Dairy Free' chocolate chips [^4]
+
+##Instructions
+1. Heat oven to 375 degrees Fahrenheit.
+2. Measure Almond Milk and Vinegar and combine. Let this mixture rest for 5 minutes. This will create a ‘Vegan Buttermilk’.
+3. Grease Muffin Pan with Coconut Oil.
+4. Add Coconut Oil and sugar to large mixing bowl. Mix until combined.
+5. Add Vegan Yogurt, and Almond Milk / Vinegar mixture to mixing bowl and mix until combined.
+6. Add Flour, Baking Powder, and Salt to mixing bowl.
+7. Mix ingredients by hand until combined. Avoid over-mixing.
+8. Add Chocolate Chips.
+9. Add muffin batter to pan.
+10. Sprinkle the muffin tops with brown sugar (optional).
+11. Bake muffins approximately 35 minutes or until golden brown.
+
+***
+
+[^1]: I like to use [Califia Unsweetened Almond](https://vegansupply.ca/products/califia-farms-unsweetened-almond-milk-1-4l) for baking as it lacks fortification. In my experience, fortified milks can impact the baking chemistry and yield unpredictable results. That being said, any plant milk should work. I have also successfully used Earth’s Own Oat Milk for this recipe in the past.
+
+[^2]: Vegan Yogurt makes a great egg substitute. It is my go to replacement for recipes like this. I use [Riviera: Coconut Milk Vegan, Plain](https://vegansupply.ca/products/riviera-natural-flavour-yogurt-650g) for baking. If you don’t have vegan yogurt on hand, a flax egg (1 tbsp ground flaxseed meal with 3 tbsp of water) should also work fine in this recipe.
+
+[^3]: I like to make this recipe with part white flour, part whole wheat. You can make it entirely with white flour if you prefer.
+
+[^4]:For Vegan chocolate chips I recommend reading the ingredients rather than looking for ones that are advertised as Vegan. Most semi-sweet chocolate chips other than ‘Chipits’ are dairy free. Bakers semi-sweet is a good option. Enjoy Life are a good option if you need to avoid other potential allergens like soy. Personally I find them overpriced compared to grocery store house brands or Bakers. 
+
+* footnotes will be placed here. This line is necessary
+{:footnotes}
+
+
+</div>
+
+</div>
+\ No newline at end of file