Treat time! My blog has been focused more on healthy eating lately but sometimes you just need a big fat chocolate binge. Ok, so it wasn’t quite a binge…and I made my muffins fairly small, but there was chocolate none the less…ok, so just cocoa powder; you get the idea. And I am sorry to say, dear vegan friends, this one contains eggs. It might work with an egg replacement but I haven’t tried it so I don’t know for sure.
These muffins are really moist and rich, hence Brownie Muffins. You have the option to undercook them slightly for the gooey brownie style centre, or you can cook them all the way through for a more cake like texture but with all the brownie taste.
4oz Dairy Free Spread (I used Pure Soya Spread as it says none hydrogenated)
4oz Light Brown Sugar
5oz Plain Gluten Free Flour Blend
1tsp Gluten Free Baking Powder
5tbsp Almond Milk
1tsp Vanilla Extract
2oz Cocoa Powder
Pinch of salt
Gently melt the spread/marg and whisk together with sugar until well combined. Whisk in eggs, milk and vanilla. Sift in dry ingredients and fold together.
Spoon into paper muffin cases and bake at 180c/160c fan for 10 to 15 minutes, depending on how cooked you would like the centre to be.
They last well for a couple of days in an airtight container and would be delicious with an addition of dairy free chocolate chips!