BOARDWALK BAKERY STYLE CHOCOLATE CHIP MUFFINS

It's official - the Boardwalk Bakery is now the Boardwalk Deli

If you're like me you loved the Boardwalk Bakery... I have great memories of walking to get breakfast in the early mornings before heading out for a day at the parks. Everyone had their go-to item and mine was Chocolate Chip Muffins.

Between past and more current trips my husband and I have both had to adjust our diets significantly, and I had to say goodbye to my favorite muffins in Disney World.

I set out to create a new allergy-friendly version of these muffins that I could bake at home. It required a lot of trial and error and a lot of tossed out recipes. These muffins have a specific flavor, bite and flake that is hard to mimic. Eventually though, I landed on a winner that I want to share with you!

Boardwalk bakery style chocolate chip muffins

INGREDIENTS:

• ½ cup Earth Balance Soy Free buttery spread

• 2 cups White Gold Gluten Free All Purpose flour blend

• 1 cup granulated sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 2 TB Bob's Red Mill Egg Replacer

• 3/4 tsp Lemon Extract

• 1/2 tsp salt

• 3/4 cup Oat Milk (We use Pacific Foods Organic Oat Milk)

• 1/2 cup Enjoy Life Chocolate Chunks

instructions

1. Preheat oven to 350 degrees.

2. In a small bowl or glass, mix egg replacer with 4 TB water. Stir well and set aside to thicken.

3. In a bowl, mix together flour blend, baking powder, baking soda & salt.

4. In a glass measuring cup, add 1 cup water. Begin scooping Earth Balance into the measuring cup until the waterline reaches 1 1/2 cups. Pour off water so that only the Earth Balance remains.

5. In the bowl of a mixer, combine Earth Balance and 3/4 cup sugar. Beat on medium until light and fluffy (About 3 mins).

6. At low speed, add in egg replacer mixture and lemon extract. Mix until smooth.

7. Slowly add in flour mixture until a thick dough forms.

8. Stop the mixture and pour oat milk over dough. Turn mixer back on low until a smooth batter forms.

9. Remove bowl from mixer and fold in chocolate chunks.

10. Line muffin tin with liners and use a 1/4 cup scoop to fill each with batter.

11. Sprinkle 1/4 tsp sugar over the top of each muffin's batter.

12. Bake 20 - 25 minutes or until center is done and knife/ toothpick comes out clean.