Dairy Free Chocolate Muffins

Dairy Free Chocolate Muffins

I’ll be totally honest, this recipe has been adapted from a Nigella Lawson recipe I found online. The difference is hers is not dairy free and I’m adapting the original recipe for use in a small microwave/oven combi. Unfortunately in a 3 bed condo in Singapore the kitchen is not Nigella standard. There is no range cooker here like I used to have in the UK, but I have a sort of oven (a glorified microwave basically), but it’s better than nothing and is going to be standard kitchen-fare in Singapore, so I really can’t complain. Also, the dairy free element of this recipe was entirely accidental aka we have run out of milk. BUT even with my ad hoc adaptations the muffins turned out brilliantly, and we now only have two left of a batch of twelve. I’ll take that as positive feedback from the little people shall I?

This is a completely fool proof recipe and a definite one to do with kids, in fact you don’t even need weighing scales! Everything is measured out in spoons or cups. If you don’t have a “cup” in the baking/measuring sense, the standard cup size is 200ml, which is about the volume of a small tumbler (think whisky size but not whisky measures, or a small sippy cup with the lid removed). I’m thinking the typical contents of the cup/glass cupboard in a parents home based on personal experience. Prep time is 5 mins, cook time is 20 mins, devouring time is less than a couple of hours, which given the minimal amount of effort that goes into making this recipe is totally acceptable. I think Nigella would approve of the faux-yummy mummy going on with this recipe, milk disaster/trendy dairy free version aside.

 

Ingredients

1 3/4 plain flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons cocoa powder

3/4 cup caster sugar

3/4 cup dairy free chocolate buttons

1 cup of warm water or 1 cup of milk (coconut or almond milk also work)

1/2 cup of vegetable oil (1/3 cup if you’re using a regular oven)

1 egg

1 teaspoon vanilla extract

 

Method

Heat oven to 200C and lay out 12 muffin cases on a tray (baking tray or muffin tray, whatever you have) ready for filling. Bung all the dry ingredients in a bowl and give a quick mix, and whisk the wet ingredients together in something else (a mug or measuring jug, anything easy to pour it all out from basically). Combine the wet mix into the dry mix. Nigella says “a lumpy batter gives the best muffins” so you don’t have to get too hung up on the combining of wet and dry. A dump and stir under toddler duress is sufficient, promise. Divvy the lumpy muffin mix into the 12 cases, then pop in the pre-heated oven for 15-20 mins or until you can no longer bare listening to whining little people asking if they’re nearly ready yet. Voila! You’ve faked yummy-mummyness with some seriously delicious and very on trend dairy free muffins.

 

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