Gimme S'more!

The "Recipe of the Day" is for my über-popular Vegan S'mores Muffins.

I concocted the recipe for these muffins about a year ago and have since made them too often to count. They're a huge hit every time, especially with kids.
The recipe is in my archives, but I'm posting it again today for two reasons:

1. The post is so old that most of you probably didn't read my blog back then, and thus missed this simple, but great, recipe.

2. Due to the bothersome invention of the concept known as Final Exams, I don't have time to think up a creative new post for today.

So enjoy the muffins. And bake some extras for a poor chocolate-covered vegan who is up to her chocolate-covered ears in studying!


Little Vegan S'more Muffins

Ingredients:
2 c Graham crackers, crushed
2 t Baking powder
1 c Soy milk
Egg replacer for 1 egg
2 T Agave
Chocolate chips

Optional: Marshmallow fluff (Surprise-- Smuckers' Marshmallow topping is vegan! Ricemellow Creme, which can be found here or here, is also vegan.)

Directions:
Preheat oven to 400 degrees F.
Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, combine cracker crumbs and baking powder.
Add the agave (tip: spray your tablespoon with oil spray so the Agave slides off easily).
In a separate cup, stir together the milk and egg replacer.
Stir this into the dry ingredients, mixing just until moistened.
Spoon batter into prepared muffin cups and stick some chocolate chips into each.
Bake in the preheated oven for 15 to 18 minutes, until a toothpick comes out clean.
Let stand for 5 minutes.
Spread marshmallow fluff over the muffins, if you so desire.
Yield: 8 Servings

I think they taste just as delicious when they're un-frosted.

P.S. If you're looking for vegan graham crackers, this brand is vegan. Alternatively, you can make your own (recipe here). I *think* Keebler also makes a vegan graham cracker... but don't quote me on that.