These are my recreation of those mini muffins people buy in tubs from the supermarket! They’ve always looks so useful and appealing, but are sadly not suitable for us.
Both girls tried to eat school lunches for ages, but we came to realise that whilst the schools really tried, the lack of choice and the fact it often wasn’t to their taste, meant they both hardly ate any lunch. I think the difficulty is that the schools have to cater for everyone and so there ended up being one generic ‘free-from’ meal which hardly compared to the exciting options everyone else was tucking into!
So we have moved to packed lunches which means they both definitely eat something, but it is hard to find interesting, different things to include (especially as they generally like different things!). There’s so few shop bought options, and luckily since I love to bake, I try and make a variety of different tasty sweet treats to add. These muffins totally fit that bill; not only are they lunch box sized, but you can also freeze them and add them frozen to defrost for lunch time – a total godsend on busy work/school days!
Mini Double Chocolate Muffins
(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)
makes about 36-48 depending on the size of your mini-muffin tin
2 cups plain flour
2/3 rds cup caster sugar
1 tbsps baking powder
1/4 tsp salt
2 tbsps cocoa powder
1/2 cup melted dairy free margarine
2/3 rds cup dairy free milk
1 cup dairy free yogurt
1/3 cup dairy free chocolate chips or chopped chocolate
- Preheat the oven to 190 degrees centigrade. Line a mini muffin tin with paper liners.
- In a large bowl mix together the flour, sugar, baking powder, cocoa powder and salt. Stir in most of the chopped chocolate/chocolate chips
- Combine the wet ingredients; melted margarine, milk and yogurt. Pour the wet into the dry and gently mix until it is just combined with no lumps of raw flour remaining.
- 1/2 to 2/3rds fill each muffin case (depending if you want a muffin top or just a domed mini muffin) and then top each with a couple of choc chip/lumps of choc to give an appealing finish
- Bake for 12 minutes until they are puffed up and a knife comes out clean.
- Remove from the oven and cool on a wire rack. One cool eat, keep in a tin or freeze.
