My Favourites

My Favourites

Save your favourites with a single click and you’ll never forget a brilliant Muddy recommendation.

THINGS TO DO. ARTS. EAT. TRAVEL. FASHION. BEAUTY. KIDS. HOME

Get the inside line on what’s unique, special and new near you, straight to your inbox across 28 counties

Ad
Ad
Ad
Ad
Ad
Ad
Ad
d
Back to Home

Recipe: tasty vegan chocolate muffins

Who says veganuary is no fun? These moist and light muffins from Oxon's Muddy Award-winning Mrs Bun the Baker are super easy and the perfect guilt-free treat

Get the kids in the kitchen, make something they’ll actually eat and delight the vegans in the house… we’ve hit the spot with this recipe from Oxon’s very own, Mrs Bun the Baker. The Muddy Award-winning cookery teacher and author has just released her third book, Make, Bake, and Celebrate, and has shared this recipe. They’re light, moist and taste fabulous – no one would ever know that there’s no egg or dairy in them….

Fudge icing ingredients

  • 2 tbs cocoa powder
  • 50g margarine
  • 200g icing sugar (sieved)
  • 4 tbs oat/soya milk

Muffin ingredients

  • 50g cocoa powder
  • 250g self-raising flour
  • 125g caster sugar
  • 1/2 tsp bicarbonate of soda
  • 250ml oat/soya milk
  • 100g margarine
  • 50g golden syrup
  • 1 tsp vanilla essence

Method

1/ Preparation

Preheat the oven to gas 4 or 180c (fan 160c). You will need a 12 holed muffin tin and paper cases to fit.

2/ Fudge Icing

Measure the cocoa, margarine, icing sugar and milk into a heatproof bowl and place in the microwave for 20 seconds. Keep doing this in short bursts until it has melted together. Pour the mixture into a bowl and place it in the fridge to set.

If you have no microwave, place the ingredients in a saucepan and melt on a low heat.

3/ Muffins

Add the cocoa into the flour. Sift them into a bowl, so they mix together well. Stir in the sugar.

4/ Dissolve

Place the bicarbonate of soda in a cup. Add a tablespoon of milk from the 250ml and stir. Leave to one side.

5/ Melt

Put the margarine, golden syrup and the rest of the milk in a heatproof bowl. Place the bowl in the microwave for 30 seconds, or until the ingredients have melted together.

6/ Combine

Time for a spoon. Pour the melted ingredients over the dry ingredients and stir them together. Add the vanilla essence and bicarbonate of soda mixture to the cake batter and mix all together.

Using a tablespoon divide the mixture equally between the paper cases.

7/ Bake

Place in the preheated oven for 17–20 minutes. Leave to cool. Place a spoonful of the fudge icing on the top!

Variations

Add orange zest for a chocolate orange flavour.

Make a mocha cake: replace a spoon of cocoa with coffee but dissolve it in some milk and add with the bicarbonate of soda.

More about Make, Bake, and Celebrate

The family recipe book has over 30 ideas for celebration recipes, from oatcakes for Burns Night to soda bread for St Patrick’s Day, and fish pie for Easter. The recipes are easy to follow with variations for different diets and tastes.

More guilt-free good stuff

Prebiotic rocky road recipe, from Megan Rossi
Gnocchi with Harissa Butter and Broccoli, from Ruby Tandoh
Harissa roasted aubergine with local olive oil

Find more ideas here

HomeRecipes

Tell us what you think

Your email address will not be published.

* Required
* Required

Little Black Book

The Little Black Book

Our A-Z of the grooviest local businesses to help make your life easier

View the businesses
Reader Treats Just For You!