- 100g dairy free spread
- 85g caster sugar
- 1tsp vanilla extract
- 150g plain flour
- ½tsp bicarbonate of soda
- ¾tsp baking powder
- 25g dairy free cocoa powder
- 130ml dairy free milk (such as almond milk)
- To decorate:
- 100g dairy free chocolate
- You will need:
- a 9-hole muffin tin lined with paper cases
Heat the oven to 180C, gas 4. Place the spread, sugar and vanilla extract in a heavy-based saucepan and heat gently until melted. Mix until smooth, then set aside to cool slightly.
Sift the flour, bicarbonate of soda, baking powder and cocoa powder in a bowl and mix to combine.
Mix in the spread mixture, then stir in the milk in 2 additions. Spoon the mixture equally between the muffin cases and bake for 15-20 minutes or until a skewer inserted in the centre comes out clean.
To decorate, place the chocolate in a heatproof bowl set over a pan of barely simmering water and heat until melted. drizzle or pipe over the cooled muffins.