We’ve used plant-based ingredients here for vegan baking. These chocolate muffins are so delicious and moist, you really wouldn’t know the difference! Recipe courtesy of AGA Demonstrator Naomi Hansell.
Makes 6 generously sized muffins or 8 - 12 smaller ones
200ml non-dairy milk (soya, oat and almond all work well)
1 tbsp vinegar
100g caster sugar
140g plain flour
25g cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
60ml sunflower oil
40g vegan chocolate chips
Preparation Time: 10 minutes. Cooking Time: 20 minutes.
For this recipe, we used the Portmeirion for AGA Yorkshire Pudding & Muffin Tray which is perfect for these generous-sized muffins.
1. Line the holes of a muffin tray with muffin cases or tulip shaped cases.
2. Place the milk in a jug, add the vinegar or lemon juice, stir and set aside. It will curdle which is meant to happen.
3. Place all the dry ingredients, except the chocolate chips, into a mixing bowl and stir well.
4. Pour in the milk mixture and the oil and mix well until smooth.
5. Fold in the chocolate chips or pieces. Pour the mixture into the muffin cases, filling them almost to the top.
6. Place in oven. CAST OVEN: place on the grid shelf on the floor of the baking oven or oven on B4 setting. FAN OVEN: preheat to B4/160°C/325°F. Bake for 20-25 minutes until risen and spongy.
7. Cool completely in the muffin tin before removing.
