1/4 cup blended silken tofu
1/3 cup vegan shortening
3/4 cup soy milk (or other non-dairy milk)
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 cup organic unbleached sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup non-dairy chocolate chips
Heat oven to 350F.
Place all ingredients in blender container in order listed.
Cover and blend on high speed, stopping blender occasionally to scrape sides, 45 seconds. (Batter will be slightly lumpy).
Pour into paper lined medium muffin cups, 2 1/2x 1 1/4 in., filling each 2/3 full.
Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.
Immediately remove from pan; cool completely.
Perfect with Vegan Raspberry Frosting