Double-chocolate Muffins

Ingredients

• 3 oz of unsweetened (Baker's) chocolate, lightly chopped
• 1½ cups semi-sweet vegan chocolate chips (please use one half of a package of Tropical Source brand!), halved
• 1 cup unbleached white flour
• ½ tsp baking soda
• ½ tsp salt
• 4 tbsp soy milk whipped with 2 tbsp corn or potato starch
• 2 cups brown sugar (if you use sucanat, please blend it with the flour mixture, instead of the milk mixture)
• ⅔ cup soy milk
• ½ cup melted margarine
• 1 tsp vanilla

Procedures

1. In a double boiler (or, a small pot supported by some stacked silverware inside a large water-filled skillet, like me) melt the unsweetened chocolate and the first half of the chocolate chips together until smooth.
2. Remove from heat and let cool slightly.
3. Melt the margarine in a small pan and let cool slightly.
4. In a large bowl mix the flour, baking soda and salt (also the sucanat, if that is your brand of sweetener) thoroughly.
5. Make a well in the centre of these ingredients and set aside.
6. Preheat your oven to 350°F.
7. In a second bowl, whip the first amount of soy milk with the corn or potato starch.
8. Add the brown sugar, the rest of the soy milk, the melted chocolate, the melted margarine and the vanilla, and beat on a medium speed until it is all thoroughly combined.
9. Pour this into the well in the dry ingredients and mix lightly and quickly until just moistened.
10. Fold in the remaining half of the chocolate chips.
11. Fill prepared muffin tins (either oiled or lined with paper cups) ⅔rds full, and bake 25 – 30 minutes, or until a toothpick inserted in the centre of one comes up clean.