Egg and dairy free chocolate muffins.
Ingredients
2¼-3 cups of flour*
1 cup sugar
1 ½ cups water
150g butter
100g dark chocolate
100g chocolate chips
2-4 Tbsp cocoa powder
3 tsp baking powder
1 tsp baking soda
Method
In a large bowl, mix together 2¼ cups of the flour, sugar, chocolate chips, cocoa, baking powder and baking soda.
Melt the butter and the chocolate together very gently (over-heated chocolate becomes grainy).
Add the water to the butter chocolate mix.
Add the liquid to the dry ingredients and mix well to combine.
If needed, now is the time to add more flour:
Gradually whisk or stir in ¼ cup of flour.
Repeat this until you get the right consistency – it should be a cross between batter and dough.
Leave the mixture to stand at room temperature for a minimum of half an hour. (optional)
Pour or spoon into muffin cups and bake at 225oC for 15-20 minutes.
Yields 12-15 muffins.
*How much flour you need will depend on the type of flour you're using. Coarsely ground, wholemeal flour will need up to three cups. Finely ground, white flour will need less.
For extra chocolatey deliciousness, mix cocoa powder or melted chocolate with softened, unsalted butter and icing sugar. Cut or break the top off the muffin and fill, comme ça!
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