Vegan Chocolate Muffins

Step 1

Preheat the oven to 180°C/350°F (fan-forced) and line a muffin tray with patty cases or baking paper.

Step 2

In a small jug, mix the milk and apple cider vinegar and allow to sit while you mix the dry ingredients. Thermomix 5 seconds, speed 5.

Step 3

In a mixing bowl combine the flour, coconut sugar, cacao powder, bicarb and baking powder. Whisk together until there are no lumpy bits. (I usually just sit a regular mixing bowl on the Thermomix to weigh the dry ingredients).

Step 4

Add the oil and vanilla to the milk and mix, then pour over the dry.

Step 5

Add the hot coffee or hot water and then whisk to just combine. Thermomix 10 seconds, speed 3 (scraping the sides).

Step 6

Spoon into patty cases or the lined muffin tray.

Step 7

Bake for 20 minutes or until a skewer inserted comes out clean.

Step 8

If you’re out of muffin cases you can make your own. Cut 15cmx15cm squares of parchment paper. Place the paper over an upside-down cup and create a fold at four corners to create a ‘tulip’ shaped muffin case. Press on the base to create a good crease and then place it into your muffin tin. Repeat until the number of desired muffin cases are created – quick and inexpensive!

Step 9

THIS chocolate mousse also makes a fabulous chocolate ganache for icing cakes, either just the mousse part or also drizzled with the raspberry sauce.