Ingredients (use vegan versions):
- 1 1/2 cups flour
- 1/2 cup vegan sugar
- 2 teaspoons baking powder
- 1 cup vegan soymilk (vanilla or plain)
- 1/3 cup non-hydrogenated vegan margarine (melted)
- 6 teaspoons vegan mayonnaise
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
Directions:
Preheat oven to 375 degrees F.
Mix all the dry ingredients. Add in all
non-dry ingredients. Mix.
Pour into a pie tin.
Cook for 25-30 minutes. Stick a fork in
the center to see if it’s done. If not,
put in for a few more minutes. Try again.
The result: One giant, soft, fluffy
chocolate-chip-cookie taste with the
texture of a muffin in disguise as a cake!
There are probably ways to make it cook
faster, but I don’t know what they are
because I don’t know much about baking.
All I know is that I tweaked a regular
muffin recipe, added in my favorite
chocolate chip cookie ingredients,
didn’t have a muffin baking sheet, and
got confused on how to convert
tablespoons to teaspoons. As a result I
discovered something I find to be
extremely delicious, but this may be a
somewhat timely method of making it.
Serves: The amount in a pie
Preparation time: 45 minutes
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