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Makes 18 very generous ones!
These muffins will always be associated with two Members of staff who handed them around to us all, just before the doors opened to the public. On a Saturday morning they always taste especially good!
340g Wholemeal Self Raising Flour & 50g Cocoa Powder
150g – 200g Molasses (depending on taste)
1½ tsp of Baking Powder & 2 ripe mashed Bananas
360ml Coconut milk (or coconut solids plus hot water)
9 tsp Sunflower oil & 100g Dark Chocolate
50-100ml Cointreau or Grand Marnier
1 tsp Vinegar or Lemon Juice
Place muffin cases into muffin tray & turn on the oven.
Sieve flour, baking powder & cocoa powder into a bowl.
Add molasses into the bowl and mix it well with a wooden spoon.
Separately, add Coconut milk into a bowl with the dark chocolate & Cointreau/Grand Marnier, placing it over a simmering saucepan
of water until all is melted.
Mix wet & dry ingredients together (don’t mix too much).
Put cake mix into muffin tins and bake at Gas 4 or 180 C / 350 F for 25 minutes. Check a chopstick comes out clean before removing from oven.
For an extra treat: chuck in some chocolate chips or nuts!.
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