If you love chilli, this recipe for Mexican double chocolate chip muffins is for you. You can use fresh chillies or powder, either way, they're delicious and super easy to make. They're both dairy and egg-free so suitable for most on a plant based diet. Made with both cocoa and real chocolate.
75gdark vegan chocolate(I used Pacari's organic chocolate with cuzco salt & cacao nibs).
225gwholemeal flour(I used wholemeal spelt flour)
1 ½tspbaking powder
½tspbicarbonate of soda (baking soda)
¼tspHimalayan pink rock salt(or fine sea salt)
25gcocoa powder
1tspground cayenne pepper(or one fresh red chilli, deseeded and finely chopped)
1tspground cinnamon
125gsoft brown sugar
225mlplant milk of choice(I used soy in this instance, but I tend to use whatever plant milk I happen to have in the fridge)
75mlsunflower oil(or other flavourless oil)
1tspvinegar(I use apple cider vinegar)
1tspvanilla extract
Instructions
First off, set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Chop the chocolate into small pieces with a sturdy knife. You'll get a mix of slithers and chunks which is perfect for these muffins.
In a large bowl whisk together the flour, baking powder, bicarbonate of soda, cocoa powder and spices until they're well combined and no lumps remain.
Whisk in the sugar until no lumps remain.
In a measuring jug, measure the plant milk, then add the sunflower oil followed by the vinegar and vanilla extract. Give it a good stir.
Make a well in the centre of the dry ingredients and add the contents of the jug. Carefully whisk or stir from the centre outwards until the mixture is just about combined. In order to get light muffins, it's best to stir the batter as little as possible.
Finally, stir in the chocolate chips.
Spoon the batter into twelve muffin holes lined with paper cases.
Bake on the middle shelf of the oven for about twenty minutes or until the muffins are well risen and firm to the touch.
Turn out onto a wire rack to cool.
Notes
Will keep well in an air tight container for at least three days.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.