Vegan Mocha Chip Muffins

by | Jan 6, 2010 | Baking, vegan

I’m wary of vegan dessert recipes. “Vegan” and “Dessert” just don’t go together. Philosophically, it’s just so difficult to conquer – a good dessert is something filled with butter, sugar, and eggs, and who am I to compromise on that? And I’ve been burned so many times with really bad vegan desserts that make me cringe just thinking of them. It is with this brutal preface, that I’m so happy to say that I’ve seen the light. Now, some things you just can’t do vegan (such as shortbread) but the truth is, there are some brilliantly good vegan desserts, such as these Mocha Chocolate Chip Muffins that you probably have to go and bake today.

I owe my philosophical conversion to my friend Beth, who is both vegan, and a particularly adept baker.  She routinely brings in to work the most delicious muffins and cookies, that are really just out of the world incredible. My particular favorites are the pumpkin chocolate chip walnut muffins, but after eating these mocha chocolate chip, not only did they best the pumpkin chocolate chip, but they have also taken a place in my all time favorite muffin category.

Most of Beth’s recipes come from Isa Chandra Moscowitz, who has a great blog called the Post Punk Kitchen and has some really awesome cookbooks that I would highly recommend to anybody who is vegan, or simply interested in adding some vegan cooking to their repertoire. Or anyone who likes super tasty food. This particular recipe came from ‘Vegan with a Vengeance’.

Vegan Mocha Chocolate Chip Muffins
makes 1 dozen muffins
from ‘Vegan With a Vengeance‘
by Isa Chandra Moscowitz

1 1/2 cups all purpose flour
3/4 cups sugar
1/4 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant coffee powder*
1 cup soy milk
1/2 cup canola oil
3 tablespoons soy yogurt
1 teaspoon vanilla extract
1/2 cup chocolate chips

Method:

1. Preheat the oven to 375 degrees Farenheit. Lightly grease a 12 muffin tin, or line with muffin liners.

2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder. In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla. Pour the wet ingredients into the dry, and whisk until moistened. Fold in the chocolate chips.

3. Fill the muffin cups three-quarters full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.

Note: Regarding the instant coffee, if you don’t have any, you can just add more cocoa powder and make it “double chocolate”. The instant will give you a nice concentrated flavor, better than using espresso, and without being problematic with the liquid to dry ratios. Beth used those new Starbucks Via – one little package is equal to a teaspoon. I’ve also used them for baking with similar success.

More Books by Isa Chandra Moscowitz:

:: Veganomicon, the Ultimate Vegan Cookbook (buy on amazon)

:: Vegan with a Vengeance (buy on amazon)

:: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule (buy on amazon)

:: Vegan Brunch: Homestyle Recipes Worth Waking Up For (buy on amazon)

and her newest

:: Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats (buy on amazon)

Artisanal Delights in Bernal Heights

by | Jan 4, 2010 | Local stores, Shopping

The news is hot:

Six local vendors are about to open a collaborative culinary marketplace in San Francisco’s Bernal Heights neighborhood… in other words, less than a mile away from my house. Yeehaw!!! I walk up the hill to Bernal about once a week, partly for the pleasure of huffing and puffing my way up the little hill from Mission to Cortland – and partly for the pleasure of enjoying this great little corner of San Francisco  filled with independent coffee shops, bookstores, cute restaurants, and nice markets. I haven’t yet tried the new Sandbox bakery, but I hear that it’s fantastic… Anyone want to join me?

The lineup of vendors is looking particularly promising:

Wholesome Bakery: Tasty vegan treats and baked goods – that are also wheat-free, yeast-free and soy-free. And to wash them down, Desiree Salomon’s DEZYS DRINKS—including “freshly made chai, juice, and kombucha tea, all made from scratch daily using mostly organic fruits, vegetables, and spices, and all kid-friendly.” Yum!

Paulie’s Pickling : featuring hand crafted pickled vegetables and fruits, as well as sauces, relishes, sandwiches and salads. I have a thing for pickles that rivals any pregnancy craving, so I’m guessing that this one is going to be a particular favorite of mine.

ICHI Lucky Cat Deli : Japanese deli delights! I’m particularly looking forward to their sushi (which has until now been experienced only by those lucky enough to have ICHI cater an event..) Japanese sandwiches, and take home sushi kits.

El Porteño Empanadas : I went to college with Texans responsible for my love of empanadas. But really, who wouldn’t love an empanada? Little handpies that you can fill with savory or sweet, and then grab on the go? My type of food! El Porteño Empanadas are of Argentinian influence, and will feature Prather Ranch Beef, Fulton Farms Chicken, and fresh organic/local veg for their vegetarian versions.

Della Terra Organics : organic produce from the bay area – open seven days a week when you miss out on farmer’s market.

And for the kitchen oriented,

Bernal Cutlery will set up shop on the premises to sharpen your well used knives.. and maybe tempt you with some new ones.

This is just a taste, but I’ll be sure to report from the field in a few weeks when the doors open! [Opening Late January, 2010.]

331 Cortland
Bernal Heights
331 Cortland Avenue, San Francisco
California, 94110
Contact: 415-822-4024