Chocolate Sour Milk Muffin

1 2/3 cups flour

1 cup sugar

½ cup coco

1 teaspoon baking soda

½ teaspoon salt

1 cup of soy or dairy milk soured with a few splashes of vinegar (if you were to measure it, it probably would be just under 1/8 of a cup of vinegar.)

½ cup veggie oil

2 teaspoon of vanilla

Preheat oven to 350

Butter 2, 8 inch cake pans or 1 9X 13 pan or put muffin papers in a dozen and a half muffin holders

Mix dry, add wet.

Bake 20 minutes or so for cake pans, longer for big pan and about 15 minutes for cupcakes.

Variations: For banana cake substitute 3 mashed bananas and 2 tablespoons of oil for the coco and oil.

For coconut cake substitute 1 cup of loosely packed coconut for the coco and use one teaspoon of vanilla and one teaspoon of coconut extract.

For cupcakes bake in muffin papers in cupcake tine for about 15 minutes, start with 10 and check every 2 minutes or so.