240ml plant-based milk + 1 tbsp apple cider vinegar 60g runny, smooth peanut or almond butter 60g thick coconut yoghurt 60ml light olive oil 100g coconut or light brown sugar 100g agave or caster sugar 280g plain or GF plain flour 50g cocoa powder 3 tsp baking powder A pinch of salt 90g dark chocolate, chopped into chunks, plus extra 100g fresh raspberries 12 tsp raspberry jam
Instructions
_Preheat the oven to 160Fan/180ºC (350ºFarenheit) and line a muffin tray with 12-14 cases. _Mix the milk and apple cider vinegar and allow to curdle for 5 minutes. For the batter: pour the milky mix into a large mixing bowl with the nut butter, yoghurt, olive oil and both sugars. Whisk until combined before sifting in the flour, cocoa powder and baking powder. Add a pinch of salt and whisk to thick, smooth batter. Fold in the chopped chocolate and raspberries. _Divide between the 12-14 cases, filling all the way to the top for high-top muffins like these. Smooth over the tops and then add the spoon of jam in the middle. _Gently use a toothpick to swirl it through the batter. -To bake: place in the middle of the oven for 25 minutes, or until well-risen and an inserted skewer comes out clean. Place the tray on a wire rack and after 5 minutes, carefully lift the muffins out of the tray. Add a few more chunks of chocolate on top to melt and leave for 20 minutes. -Enjoy warm or allow to cool fully and then store in a sealed container for 2-3 days. You can keep these in the freeze for 1 month and allow to defrost before eating
