Carrot Muffins

I SOOO wanted something sweet tonight but I didn't want to eat just plain chocolate chips or just candy. So, I decided to bake Carrot Muffins with mini chocolate chips. For the first time.

Previously about a year or so ago, I was not a baker. I am a cooker. There is so much more freedom when you making meals. You can add stuff or omit stuff. You can get creative and make up your own meals. I have even stumbled upon a meal by just taking the first steps in starting a meal. I started out going in one direction in a meal and turning it into something else. And making it delicious!!

BUT...baking. It is difficult, for me, because you can't stray too far from the recipe. You have to pretty much use exacts. I..don't...like...exacts! But I am learning that it will come out better if I follow the recipe.
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For this Carrot Muffin recipe, I only strayed by added a little bit more Soy Milk because it was so dry. And added the milk proved to be a good decision.

2 cups of flour
1/2 cup dry sweetner
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 medium carrots, grated
3/4 cup soy milk (I probably put in 1 full cup)
egg replacer, equal to two eggs
1/4 melted margarine
1/2 cup mini chocolate chips

Mix dry ingredients (Flour, dry sweetner, baking soda, baking powder, salt, cinnamon) then add the wet ingredients (carrots, soy milk, egg replacer, margarine). Mix and then bake at 400 degrees for 12-15 minutes. (I did it for 13 minutes because I have a gas oven.)
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I drizzled cookie icing on the top just so my family would definitely help me to eat all 24 muffins. I doubled the recipe because it said it only made six muffins. Well, doubling got me 24.