Stuff you need
- 370g all-purpose flour
- 7g baking powder
- 300g sugar
- 80g shortening
- 7.5g salt
- 140g eggs (~2 proper jumbo)
- 75ml coconut milk or cashew milk or almond milk yogurt
- 75ml oat milk
- 15ml vanilla
- 85ml veg oil
- 10oz bag ghirardelli dark chocolate chips
Stuff you do
Oven @ 375°F.
Paddle sugar, shortening and salt. 3-5 mins.
Whisk eggs, milk, yogurt, vanilla & oil.
In three batches, mix/fold ^^ into the paddled mixture.
Sift together dry ingredients and mix until moist. Don’t over-mix.
Fold in chips.
Let sit for 3 mins.
While ^^, put liners in a 12-cup muffin tin.
Evenly distribute batter. It’s ~100g batter (~1/2 dry measuring cup) per muffin.
22-30m in the oven (it really depends on your oven type). You should not be afraid to skewer to test nor to move the tin around to evenly brown.
Cool on wire rack.