Moist chocolate chip muffins.

Sooooo you may of noticed I’ve gave invegetableswetrust.com a bit of a face lift, the poor thing was looking a bit neglected and forgotten so I thought I’d treat it to a bit of a spruce up and a night on the town to help it feel better before getting back into blogging on the regular. Hope you like it, and well’ hope you like this quick and simple recipe! I made these choc chip muffins the other day using refined coconut oil and they just seemed so much richer than my usual muffin, not that there’s anything wrong with a muffin made with plain oil vegetable oil, using vegetable oil makes a lovely light muffin. But sometimes you need something with a bit more bite, more substance, and coconut oil makes that happen. Maybe i’m just going through that phase where i want to use coconut oil for everything from cleaning my teeth to homemade deodorant, but can you blame me? Its amazing stuff! Try this quick recipe and see if you agree!

P.S. deffo use fresh nutmeg if you can, not the pre-ground stuff, your life will be better. Promise!

_MG_0811  Ingredients:
1/2 cup unrefined golden caster sugar
1/4 cup softened refined coconut oil
1 flax egg (1 tbsp ground flaxseed whisked with 3 tbsp water and left to thicken for a few mins)
1/2 cup almond milk whisked with 1/2 tsp apple cider vinegar
1/2 tsp good quality vanilla extract

1 1/2 cups plain flour
2 tsp baking powder
1/4 tsp fine sea salt
1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg

3/4 cup semisweet/ dark chocolate chips

Method:
Preheat the oven to 200c/400f and line a 6 hole muffin tin with paper liners. Cream the coconut oil and sugar together in a mixing bowl until well combined, add the vanilla and almond milk. Whisk to combine. Sift in the baking powder, flour, spices and salt. Fold everything together carefully and you should have a nice thick lumpy batter, Don’t over mix ┬ánow! Fold in the choc chips and scoop the batter into the prepared muffin tray using a ice cream scoop or a couple of spoons. Bake in the center of the oven for approx 20 minutes, turning once. Test muffins by inserting a cocktail stick into the center, if the cocktail stick comes out covered in batter, bake for a little longer.