Chocolate muffins

Servings: 12 Prep time: 15
Difficulty: Easy Cooking time: 15
Author: My Dairy-Free Dream Total time: 30

Using Rice Dream in muffins, as well as light oil, gives them an airiness that is bound to appeal to everyone who tastes them.


250g self-raising flour
100g light brown muscovado sugar
35g cocoa powder
75g dark 70% chocolate, roughly chopped
100ml light olive oil
150ml Organic or Calcium Rice Dream
1tsp bicarbonate of soda
1tsp vinegar
12 rounded tsp peanut butter


  1. Preheat the oven to 200°C/180°C fan/gas mark 7.
  2. Line a 12 hole muffin pan with papers.
  3. Place the flour, sugar, cocoa and chocolate chunks in a large bowl and mix together.
  4. Pour in the oil and rice milk and stir to create a batter.
  5. Blend together the bicarbonate of soda with the vinegar and add to the mix.
  6. Place a large spoonful of batter in each case.
  7. Spoon in the peanut butter, then top with the rest of the mixture, using it all up ensuring you have even sized muffins for even cooking.
  8. Bake for 15 minutes until springy to the touch.
  9. Eat these muffins on the day you make them.
  10. Freeze them, then pop them into a lunch box in the morning.
  11. By lunchtime it will have defrosted, leaving you with a soft delicious muffin.


Per serving:

Calories 231kcal
Carbohydrates 30g
of which sugars 13g
Fat 11g
of which saturates 3g
Salt 0.6g
Calcium 100mg

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