Vegan Hazelnut Chocolate Muffins

Ingredients

• 180 g whole hazelnuts (preferably with skins on)
• 250 ml oat (or other non-dairy) milk
• 1 tsp cider vinegar
• 90 ml light olive (or other mild-tasting) oil
• 120 g light muscovado sugar
• 1 tsp vanilla extract
• 265 g self-raising flour
• 1/2 tsp bicarbonate of soda
• 2 tbsp cocoa powder
• 120 g dark (non-dairy) chocolate chips
• 60 g dark (non-dairy) chocolate for decoration

Instruction

1. Set the oven to 200°C/395°F and line a 12-muffin tin with cases.
2. Set aside twelve whole hazelnuts and place the rest on an oven tray. Bake them for a few minutes, removing them when they have begun to smell toasted and the skins are darker but not yet burnt.
3. Once they have cooled a bit, grind the hazelnuts in a food processor until they are fairly fine – the largest pieces should be no more than about 3mm across. Set aside.
4. In a large bowl, whisk together the milk, vinegar and vanilla.
5. Add the oil and sugar and whisk until thoroughly combined.
6. Measure the flour, bicarbonate of soda and cocoa powder into a separate bowl and stir through to mix before sifting into the liquid mixture.
7. Stir this mixture until roughly combined, then add the ground nuts and chocolate chips and continue stirring until these are evenly distributed. Don’t over-mix.
8. Transfer the mixture to the paper cases using two dessert spoons. There will be enough to fill twelve standard muffin cases most of the way to the top.
9. Pop a whole hazelnut on top of each muffin before baking for around 20 minutes until well risen and starting to brown on top.
10. To decorate, simply melt 60g of dark chocolate and drizzle a teaspoonful across the top of each muffin.