soya milk muffins
Desserts
Small in size, big on flavour, the best thing about these miniature soya milk muffins is that if you have more than one, you don’t have to feel guilty about it.
Soya Milk Mini Chocolate, Orange and Hazelnut Muffins
Serves: 24
Ingredients:
- 150g plain flour
- 25g cocoa powder
- 50g caster sugar
- 50g chopped hazelnuts
- 75g dark chocolate drops (optional)
- 1 x large egg (lightly beaten)
- 125ml So Good Chilled Light Soya Milk
- 50ml vegetable or sunflower oil
- Grated zest of 1 orange
- Icing sugar for dusting
Prep:
Chocolate cake
1. Line 2 x 12-hole mini muffin tins with paper cases and pre-heat the oven to 200°C.
2. Sift together the flour, cocoa and baking powder into a large bowl and stir in the sugar, toasted hazelnuts and chocolate drops if you want an extra chocolaty hit.
3. In a separate bowl, mix the egg, So Good Light Soya Milk, oil and orange zest together. Add to the dry mix (above) and mix briefly – don’t worry if it looks lumpy, this just means you’ll have lovely, light muffins once cooked.
4. Divide the mixture between the muffin cases.
5. Cook the muffins for approx 10 mins then remove from the oven and leave to cool before taking them out of the tins.
6. Dust with icing sugar and decide whether you’d like to serve them warm or cold.
