See, I Can Have Fun!

I had a really fun time out in DC last night. A couple of friends did a joint birthday party and so I met up with them at a bar in DuPont Circle -- very near my office, actually. I took the Metro in, so I wouldn't have to worry about driving...or parking. I'm very comfortable with my orange line -- it takes me to and from work everyday. Now granted, my office is technically closest to a red line stop, but I'd rather avoid transferring lines and just walk a bit further from an orange line stop. But last night, I was in heels, so I figured I'd take do the transfer. I get to Metro Place, get off the orange and wait 25 minutes (oy) for the next red train. Promptly strut my stuff onto the train, only to realize I've waited 25 minutes for a train in the WRONG DIRECTION. I've lived here 4 months. I should know better. At that point I think "screw it" and get off at China Town/Gallery Place and go upstairs and pay the $8 for a cab to take me to the bar.

Bar close is 3:00am. Wow. For someone who prefers a 9pm bedtime, this is rough. But I got home a little before 4:00am and eat three chocolate chip muffins before bed(!) I shouldn't bake before going out partying. The temptation is just too great. I will, however, post the recipe below for you to enjoy.

Vegan Chocolate Chip Muffins
1/2 cup vegan margarine, at room temperature
1/3 cup granulated sugar
2 tablespoons brown sugar
2 "eggs" (I always use Ener-G Egg Replacer.)
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup soy or rice milk
1 tablespoon cold water
1 cup vegan semisweet chocolate chips

Preheat oven to 375 degrees. Either grease 10 muffin cups or use paper liners.

Cream the margarine with an electric mixer until soft. Add both sugars and beat until light and fluffy. Slowly beat in the "eggs".

Sift together the flour and baking powder. Fold this into the margarine mixture, alternating with the soy milk.

Beat in the tablespoon of cold water for about 10 - 15 seconds - just enough for it to mix in with the rest of the batter. Fold in chocolate chips.

Pour batter evenly into the 10 greased/papered muffin cups. Fill the empty cups half full with water to ensure even baking.

Bake for 25 minutes, until lightly browned. Let stand in the muffin pan on a wire rack for about 5 - 7 minutes before lifting them out.