Double-chocolate Muffins

Ingredients

 * 3 oz of unsweetened (Baker's) chocolate, lightly chopped
 * 1½ cups semi-sweet vegan chocolate chips (please use one half of a package of Tropical Source brand!), halved
 * 1 cup unbleached white flour
 * ½ tsp baking soda
 * ½ tsp salt
 * 4 tbsp soy milk whipped with 2 tbsp corn or potato starch
 * 2 cups brown sugar (if you use sucanat, please blend it with the flour mixture, instead of the milk mixture)
 * ⅔ cup soy milk
 * ½ cup melted margarine
 * 1 tsp vanilla

Directions

 * 1) In a double boiler (or, a small pot supported by some stacked silverware inside a large water-filled skillet, like me) melt the unsweetened chocolate and the first half of the chocolate chips together until smooth.
 * 2) Remove from heat and let cool slightly.
 * 3) Melt the margarine in a small pan and let cool slightly.
 * 4) In a large bowl mix the flour, baking soda and salt (also the sucanat, if that is your brand of sweetener) thoroughly.
 * 5) Make a well in the centre of these ingredients and set aside.
 * 6) Preheat your oven to 350°F.
 * 7) In a second bowl, whip the first amount of soy milk with the corn or potato starch.
 * 8) Add the brown sugar, the rest of the soy milk, the melted chocolate, the melted margarine and the vanilla, and beat on a medium speed until it is all thoroughly combined.
 * 9) Pour this into the well in the dry ingredients and mix lightly and quickly until just moistened.
 * 10) Fold in the remaining half of the chocolate chips.
 * 11) Fill prepared muffin tins (either oiled or lined with paper cups) ⅔rds full, and bake 25 – 30 minutes, or until a toothpick inserted in the centre of one comes up clean.