This is a variation on my Chocolate Sponge cake. Makes approx 10 large muffins.
1 cup of tinned coconut milk
1 tsp apple cider vinegar
3/4 cup coconut palm sugar
1/3 cup grapeseed extra virgin oil
1 cup flour
1/3 cup cacao powder
1/2 tsp baking powder
1/2 tsp baking soda
2/3 cup mixed raisins, incan berries, cacao nibs and chopped almonds
Large muffin cases
Preheat your oven to 350F/ 180C
In a large bowl whisk the milk and vinegar for a few minutes. Set aside for 10 minutes to curdle.
To the bowl add the coconut sugar and oil and mix well with an electric mixer. In a smaller bowl, sift the flour, cacao, baking soda and baking powder. Gradually add the dry ingredients including the dried raisins, berries, cacao nibs and chopped almonds to the wet ingredients using the electric whisk and beat until smooth, being sure to eliminate any lumps.
Evenly distribute the mix into the 10 muffin cases. Pop in the oven and cook for 15-20 minutes. Test if cooked by placing a skewer in a muffin and if it comes out clear they are cooked. Place on a cooling tray. Enjoy the chocolatey naughtiness.