Muffins are great for when you want a reasonably easy dessert (or breakfast), as it’s just a case of whipping up the batter and putting them in the oven. Having a good, non-stick muffin tin is a must in my opinion. That way you can choose whether or not you want to use paper muffin cases (I chose not to with these). If you like big muffins, then I’d recommend filling the holes in your tin almost to the top with the batter, which will give them a nice mound after cooking. If you’re not a fan of peanut butter, then you can leave it out of these without really affecting the recipe.
Prep time: 15 minutes. Cooking time: 25-30 minutes
Makes 18-20
Ingredients:
Dry:
425g self-raising flour
50g chickpea flour
2 heaped tsp baking powder
1 tsp bicarb of soda
50g cocoa powder
1/2 tsp salt
250g sugar
½ tsp ground ginger
¼ tsp mild chilli powder
Wet:
1 tsp vanilla extract
400ml plant milk
125ml vegetable oil
2 heaped tbsp peanut butter
150g dark chocolate, chopped
Vegan butter for greasing
To top:
100g dark chocolate, melted
A dusting of icing sugar
Method:
Preheat the oven to gas 5/190C/375F.
Put all of the dry ingredients into a large mixing bowl and stir to combine. Now mix all of the wet ingredients together, including the chopped chocolate, and add to the dry. Stir fully with a fork until you have a smooth batter. Try not to over mix it.
Grease your muffin tin with the vegan butter, then use 2 spoons, or an ice cream scoop, to fill the holes in your muffin tin with the batter, almost to the top. Place the tin in the middle of the oven and bake for 25-30 minutes, until risen and cooked through (you can check this by putting in a cocktail stick. It will come out clean when done).
Allow to completely cool, then drizzle the melted chocolate over the top and dust with the icing sugar.
