VEGAN: Triple chocolate fudgy muffins with white chocolate chunk centre

First bake in a while and we went for simple, easy and comforting. These triple chocolate muffins are veeery chocolatey (not surprising considering they're jam-packed with white and dark chocolate chunks and a big old white chocolate chunk in the centre) and so simple to make. No sieving, no creaming, no gradually adding... just literally dry ingredients in a bowl, add the wet ingredients to the same bowl, mix, bake, done.

These would also make a fab lil Valentine's Day breakfast .... hint hint

What I learned from this bake: vegan white chocolate doesn't melt great when baked in the centre... oops. Lindt balls would work so well though - I know Doisy and Dam do yuuuummy vegan versions (Salted Caramel would be wonderful) that would give the gooey centre that I wanted. Next time I make these I'll be using them.

Ingredients: *makes about 10*

• 175g plain flour

• 150g caster sugar

• 50g cocoa powder

• Pinch of salt

• 2tsp baking powder

• 1tsp granulated coffee (if it's 'chunky' grind it up so it's more like a powder)

• 240ml plant milk

• 120ml sunflower/vegetable oil

• 1tsp vanilla essence

• 1tbsp apple cider vinegar

• 200g vegan white chocolate chips (optional)

• 200g vegan milk OR dark chocolate chips (optional)

• 1 bar of vegan white chocolate broken into large squares

Method:

1. Preheat your oven to 200'c and line muffin tins with your cases - I used tulip cases which work great for muffins. Normal muffin cases would work just as well, you might just have to add a little bit less batter and end up with 12-15 muffins.

2. In a large bowl whisk together the flour, sugar, salt, baking powder, cocoa powder and coffee powder.

3. Add the plant milk, oil, vanilla essence and apple cider vinegar. Mix, but don't over-whisk. A few lumps are fine, but whisk too much and the muffins won't rise.

4. Gently fold in the chocolate chunks and evenly divide the batter out between your muffin cases.

5. break up your white chocolate and gently push a square into the muffin batter (it might be submerged or it might be poking out the top - either is fine)

6. Bake for 20-25 minutes. Check if the muffins are cooked by inserting a toothpick into the muffins - if the toothpick comes out clean then you're all good.

7. Leave the muffins to cool in the muffin tin for about 20 minutes before taking them out.

8. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!