Trick or Treat Mini Muffins
Ingredients
- 1 cup plus 2 tbsp plain flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 teaspoon salt
- 1/2 tsp ground cinnamon
- 1/3 cup chocolate chips plus extra for the top
- 2 large eggs – at room temperature
- 1/2 cup Greek yogurt
- 1/2 cup maple syrup
- 1/3 cup unsweetened milk (oat milk used)
- 1/4 cup olive oil
- 1 tsp vanilla extract
- small piece of soft liquorice
Preparation
Preheat oven to 170C (335F). Line a mini muffin tray with cases.
Put a sieve over a large bowl and add the dry ingredients: flour, cocoa powder, baking powder, bicarbonate of soda, salt and cinnamon.
In a smaller bowl, whisk together the eggs, yoghurt, maple syrup, milk, oil, and vanilla. Pour the wet mix into the dry and mix together till just combined.
Fold in the chocolate chips. Don’t overmix.
Spoon the batter into the muffin cases, filling 2/3 of the way to the top.
When you’ve filled 21 of the cases, add the chopped liquorice to the remaining batter. Spoon the batter into the last 3 cases.
Sprinkle a few extra chocolate chips on the top of each muffin.
Bake for 13-14 minutes till an inserted toothpick comes out clean.
Remove the muffins from the baking pan and put on a wire rack to cool fully. Avoid leaving them in the tray too long to prevent soggy bottoms.
