Delicious Vegan Double Chocolate Muffins
Ingredients
- 150g dark chocolate
- 60g margarine
- 100g caster sugar
- 1 tsp vanilla extract
- 2 tsp baking powder
- 30g cocoa powder
- 120g self-raising flour
- 1 tsp apple cider vinegar
- 180ml plant milk
Preparation
Preheat the oven to 180 degrees. Grab a cupcake tray and place the cases into the tin.
Add 100g dark chocolate to a pan or microwaveable bowl and melt on the hob or in the microwave.
While the chocolate is melting, put the margarine and sugar into a mixing bowl and cream together.
Add the vanilla extract, baking powder, cocoa powder, self-raising flour, plant milk, melted chocolate and apple cider vinegar to the mixing bowl. Mix until all the ingredients are incorporated.
Chop up the remaining 50g dark chocolate and then fold into the cake batter.
Take a heaped tablespoon of the batter and scrape into the cake case, aiming for each to be about three-quarters full. Repeat until all batter is used.
Place the cupcake tray in the oven for 20-25 minutes. Check readiness by inserting a skewer into the center; if it comes out clean, the muffins are ready.
