Vegan Chocolate Muffins
We’ve used plant-based ingredients here for vegan baking. It’s so delicious and moist, you really wouldn’t know the difference! The gentle radiant heat of the AGA is perfect for vegan baking where traditional convection and fan ovens can produce a dry, crumbly texture. Recipe courtesy of AGA Demonstrator Naomi Hansell.
Makes 6 generously sized muffins or 8 - 12 smaller ones
200ml non-dairy milk (soya, oat and almond all work well)
1 tbsp vinegar or lemon juice
100g sugar (either caster or soft brown sugar)
140g plain flour
25g cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
60ml olive, sunflower or vegetable oil
40g vegan chocolate chips or pieces
For this recipe, we used the Portmeirion for AGA Yorkshire Pudding & Muffin Tray which is perfect for these generous-sized muffins.
1. Line the holes of the muffin tray with muffin cases or tulip shaped cases.
2. Measure the non-dairy milk in a jug and add the vinegar or lemon juice, stir and set aside. It will curdle which is meant to happen.
3. Put all the other ingredients into a mixing bowl and add the curdled mixture. Mix well until smooth, then add the chocolate chips or pieces and fold in. Pour into the muffin cases, filling them almost to the top.
5. Bake in the AGA baking oven, either by hanging the muffin tray on the 4th set of runners or placing on the grid shelf on the floor for 20 mins - 25 mins until firm and spongy. To bake in the AGA roasting oven, either hang the tray on the 4th set of runners or place on the grid shelf on the floor and insert the cold plain shelf on the 3rd set of runners above for 20 - 25 mins as above.
6. Cool completely in the muffin tin before removing. Store in an airtight container for up to 2 days or freeze for several weeks. Defrost at room temperature.