Chocolate Chip Gingerbread Muffins

I'm finally settling into my new digs and am back to baking. Last week I brought in a banana chocolate chip loaf that my aunt made. But I'm back at it. This week's recipe was a vegan recipe, but I was having none of that. I added switched the soy milk for regular milk, and because I don't like to use oil, and because I wanted to mix things up, I substituted with Crisco. The muffins formed a hard crust, which likely owes to the high baking soda content.

Ingredients

• 2 c flour
• 1 tbsp baking soda
• 1 tsp ginger powder
• 1 tsp cinnamon
• 1 tsp ground cloves
• 1/4 tsp salt
• 1/3 c sugar
• 1/3 c shortening (Crisco or oil)
• 2/3 c molasses
• 2/3 c milk
• 6 tbsp water
• 2/3 c mini chocolate chips

Directions

1. In a large bowl sift together the flour, baking soda, dry spices and salt.
2. In a medium bowl first mix the sugar with the oil. Then add the molasses, soy milk, ginger and water, mix until thoroughly combined.
3. Pour the wet ingredients into the dry and gently mix. Just make sure there are no big dry patches. Mix in the chocolate chips last.
4. Fill muffin tin 3/4 the way full and bake at 350F for 15-20 minutes.