|Average apple spelt muffins|
The second batch, however, turned out rather well. Mr Bite is a chocolate muffin connoisseur, so I knew that if they met his standards they would be doing well. They did - and as a bonus, I liked them too.
|Better chocolate muffins|
I adapted my muffin recipe from one that caught my eye on Minimalist Baker, quite some time ago now. The original recipe used beetroot puree in the muffin mix, and while that is very much my style, it is not so much my husband's. I used apple puree instead. I also used regular plain flour and white sugar, instead of whole wheat pastry flour and a mix of maple syrup and brown sugar. Again, adaptations made with Mr Bite in mind. The result is a muffin that rivals any sold commercially, but which is free of animal products.
I used chopped chocolate both in the batter and sprinkled on top of each muffin. Obviously chocolate chips would stand in well, but I find that dairy free varieties can be hard to come by, and unduly expensive. Emma has shared a lovely tutorial for DIY chips on her site Coconut and Berries, but I have yet to give them a go. Next time!
For now, here is my version of a classic muffin, vegan but entirely suited to non-vegans too.
Classic chocolate muffins
Makes 10 - 12 muffins
1 tbsp chia seeds
2-1/2 tbsp water
1/4 cup (55g) non-dairy spread
1 cup (approx. 250g) apple sauce
1/4 cup (125ml) non-dairy milk (I used unsweetened almond milk)
1/4 tsp salt
Heaped 1/2 cup (130g) caster sugar
1/2 cup (60g) unsweetened cocoa powder
1 1/3 cups (185g) plain flour
1-1/2 tsp baking soda
60g dairy free chocolate, roughly chopped
Preheat your oven to 180'C (350'F) and prepare a 12-pan muffin tray.
Mix the chia seeds and water in a large mixing bowl and allow to stand for 5 minutes.
Melt the non-dairy spread and then add to the mixing bowl along with the apple sauce, non-dairy milk, salt and sugar. Whisk well for approximately 1 minute.
Add the cocoa powder, flour and baking soda and stir through until just incorporated. The mixture should be relatively thick, but add a little more milk if it is too thick to stir.
Stir through approximately two-thirds of the chopped chocolate, and then transfer the batter to your muffin tins. Sprinkle the muffins with the remaining chocolate.
Bake for 15 to 18 minutes, until a skewer inserted into the muffins comes out clean.
What you have you enjoyed baking recently?