Triple Choccy Muffins

Ingredients

For the Muffins

  • 200g  Plain flour
  • 60g  Cocoa powder
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 150g Sugar
  • 250 ml  Almond milk
  • 50 ml Vegetable oil
  • 1 tbsp Cider vinegar
  • 1 tsp Vanilla extract
  • 90 g Crushed dark chocolate

For the Icing

  • 100g Icing sugar
  • 50 g Soya marge
  • 25g Cocoa Powder
  • Chocolate curls (to decorate)

Method

  1. Combine the flour, cocoa powder, baking powder, baking soda and salt
  2. In a separate bowl, whisk together sugar, almond milk, oil, vinegar and vanilla until well blended
  3. Add the milk mixture to dry ingredients and mix well
  4. Fold in the crushed chocolate
  5. Spoon the mixture into greased muffin tins or papers
  6. Bake for about 20 minutes (until a skewer comes out clean) and allow to cool
  7. Mix the icing ingredients until smooth and gently spread onto the cooled muffins before topping with the chocolate curls

Cooking Temperature: 180 degrees

Cooking Time: 20 Minutes

Serves: 12

Keeps For: 5 days

Tips and Comments

  • Use a peeler on a bar of chocolate to make the chocolate curls
  • See Not-Dairy for info on soya marge