Friends of ours brought over some yummy tater salad
for the 4th of July in this festive container.
One less thing for me to do in the kitchen,
so I was very appreciative.
Someone a bit older and much wiser than me
told me that you should never return an empty container.
That hadn't occur to me before I heard that,
but it does go along with my belief in
keeping the good stuff moving.
This family likes chocolate,
so I thought I'd whip them up a batch
of chocolate mini muffins from one I adapted
from a favorite website.
Chocolate, sweet stuff, and vegan too?
What's not to like?
Vegan Chocolate Mini Muffins
1 1/2 cups all-purpose flour
3/4 cup sucanat (or white sugar)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup light olive oil (or vegetable oil)
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water
Preheat oven to 350 degrees F.
Lightly oil muffin tins.
Mix together the flour, sugar, cocoa, baking soda and salt.
Add the oil, vanilla and water.
Add vinegar last.
Mix together until smooth.
Pour into prepared pans and bake at 350 degrees F
for 20 minutes.
Remove from oven and cool on wire racks.