Vegan Double Chocolate Strawberry Muffins

• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 cup margarine
• 2 Ener-G Egg Substitute
• 2 teaspoons vanilla extract
• 1/4 cup vegetable oil
• 3/4 cup soymilk
• 1 cup Ghirardelli semi-sweet chocolate chips
• 12 strawberries

1. Preheat oven to 350u0b0F Grease 12 muffin tins with nonstick spray.
2. In a large bowl, combine the flour, cocoa powder, sugar, and baking powder.
3. Melt the margarine and 1/4 cup of the chocolate chips carefully in the microwave. While this mixture cools, mix the egg replacer, vanilla, oil, and soymilk in a separate bowl. Add the margarine-chocolate chip mixture to this bowl once it has cooled for a couple of minutes.
4. Combine the wet and dry ingredients. Make sure the batter is cool, and then stir in 1/2 cup of the chocolate chips.
5. Spoon the batter into the muffin tins. Make sure strawberries are washed and cored, and press one into the center of each batter-filled muffin tin. Cover completely with batter.
6. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the batter and gently press into the tops just enough to hold them in place.
7. Bake for 25 minutes. Let cool for 20 minutes, then gently remove from muffin tin.

flour, cocoa powder, sugar, baking powder, margarine, egg substitute, vanilla, vegetable oil, soymilk, ghirardelli, strawberries

Taken from www.food.com/recipe/vegan-double-chocolate-strawberry-muffins-431893 (may not work)