So yummy and so light!
1 and 1/2 spoon organic apple vinegar
180 ml almond milk (or another vegetable milk)
143 g flour
124 g cane sugar
1 tsp baking powder
1/4 tsp baking soda
1 pinch salt
60 ml mild tasting olive oil
1 tbsp vanilla extract
80 g black chocolate (melt)
You need 3 bowls, one for the dry ingredients, one for the liquid ones and one to melt the black chocolate in your mw (cut it in pieces add one spoon of vegetable milk and turn the mw on for 1 minute, mix well)
Mix all the dry ingredients in one bowl.
In another small bowl mix vinegar and vegetable milk and set aside for 10 minutes, then add the oil and the vanilla.
Add wet ingredients to the dry ones, and whisk till the batter is nicely smooth.
Add the melt chocolate and whisk again.
If you have a few chocolate chips left somewhere in the kitchen add them to the batter, they’ll make your muffins yummier!
Preheat your oven (175*C) and place 12 cupcake cups in a standard cupcake pan. Divide the batter evenly between the cups ( do not over fill, just 2/3 of the cup max). Bake for more or less 20 minutes.