Kumquat Chocolate Chip Muffins
1 cup (approximately 4 ounces) coarsely chopped kumquats
1 ¼ cup soymilk
1 tablespoon lemon juice
4 oz refined coconut oil, melted but not hot
½ cup + 2 tablespoons sugar
2 cups (9 oz) flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (7 oz) dark chocolate chips
coarse sugar for tops
Preheat the oven to 400. Line the muffin tins with muffin papers.
Combine the soymilk and lemon juice in a medium bowl and set aside to let it curdle. In another medium bowl combine 1/2 cup of sugar, flour, baking powder, baking soda and salt and mix well. Add the coconut oil and eggs to the soy milk and whisk to combine.
Add the flour mixture to the wet ingredients and stir until just combined. Toss the kumquats with the remaining two tablespoons of sugar. Gently stir the kumquats and chocolate chips into the batter.
Fill the muffin tins 3/4 full with batter. Top each muffin generously with coarse sugar. Bake for 18-22 minutes or until a tester comes out with moist crumbs. Let the muffins cool in the pan for five minutes then transfer to a rack. Cool completely.
These muffins are best on the day they are made. If there are leftovers freeze them and rewarm in the oven again before serving.