Chocolate Muffins - A Healthier version
Ingredients
125g / 4oz White Spelt Flour
125g / 4 oz Coconut sugar
125g / 4 oz Butter / your favourite Vegan Alternative / sunflower oil
2 eggs (or use egg replacer)
1.5 teaspoons baking powder
1.5 Tablespoons Cacao powder
100g chocolate chips (I like the sugar and dairy free kind, but any are okay)
How to
1 - Heat the oven to 180C Fan Oven / 190C Non Fan
2 - Line a 12 hole muffin tray with paper cases (or silicon cases if you have them)
3 - cream the butter and fat together until creamy (if you are using sunflower it will just be a syrupy liquid)
4 - In a separate bowl, sieve the flower, cacao powder and baking powder together until well combined.
5 - Whisk the eggs together (or make up your egg replacer)
6 - Add the eggs (or egg replacer) a little at a time to the fat and sugar mixture. If needed, add a little flower each time you mix in the egg to help it combine. The mixture should be smoothe and creamy.
7 - Fold in the rest of the flour. You may need to add a tablespoon or two of water (depending upon egg size) to make the mixture a soft dropping consistency.
8 - Now fold in the chocolate chips until they are well combined.
9 - Divide the mixture between the 12 muffin cases.
10 - Bake for 15 to 20 minutes in the middle of the oven, checking at 15 minutes to guage if you need extra time. They are cooked when they are springy to touch, and a knife comes out clean of cake mixture (do not get confused with melty chocolate on your knife)
11 - Pop on a cooling rack and add a cute little cocktail stick with a message taped to it for the one you love (or maybe for yourself for fun!)
I would love to hear your thoughts.... they never last long in our house.
I am not able to eat sugar - even coconut sugar, so watch the recipes for a sweet treat that is without sugar but not without taste :)
125g / 4oz White Spelt Flour
125g / 4 oz Coconut sugar
125g / 4 oz Butter / your favourite Vegan Alternative / sunflower oil
2 eggs (or use egg replacer)
1.5 teaspoons baking powder
1.5 Tablespoons Cacao powder
100g chocolate chips (I like the sugar and dairy free kind, but any are okay)
How to
1 - Heat the oven to 180C Fan Oven / 190C Non Fan
2 - Line a 12 hole muffin tray with paper cases (or silicon cases if you have them)
3 - cream the butter and fat together until creamy (if you are using sunflower it will just be a syrupy liquid)
4 - In a separate bowl, sieve the flower, cacao powder and baking powder together until well combined.
5 - Whisk the eggs together (or make up your egg replacer)
6 - Add the eggs (or egg replacer) a little at a time to the fat and sugar mixture. If needed, add a little flower each time you mix in the egg to help it combine. The mixture should be smoothe and creamy.
7 - Fold in the rest of the flour. You may need to add a tablespoon or two of water (depending upon egg size) to make the mixture a soft dropping consistency.
8 - Now fold in the chocolate chips until they are well combined.
9 - Divide the mixture between the 12 muffin cases.
10 - Bake for 15 to 20 minutes in the middle of the oven, checking at 15 minutes to guage if you need extra time. They are cooked when they are springy to touch, and a knife comes out clean of cake mixture (do not get confused with melty chocolate on your knife)
11 - Pop on a cooling rack and add a cute little cocktail stick with a message taped to it for the one you love (or maybe for yourself for fun!)
I would love to hear your thoughts.... they never last long in our house.
I am not able to eat sugar - even coconut sugar, so watch the recipes for a sweet treat that is without sugar but not without taste :)
