These tender and moist chocolate muffins are dairy-free and egg-free, so they are vegetarian friendly and also good if you're trying to avoid eggs or lactose. Oranges are both healthy (naturally rich in vitamin C), and delicious. They also keep the muffins moist for longer. You can use blood oranges, if you prefer, the muffins will taste equally great.
400 ml oat milk
200 grams flour
150 grams sugar
50 grams unsweetened cocoa powder
50 grams cornflour (cornstarch)
50 ml oil
2 teaspoons baking powder
Sift the flour with cornflour and baking powder and set aside. Heat up a small quantity of milk, then pour it over the sifted cocoa powered and blend well, until there are no lumps. To that, add the rest of the milk, sugar, oil and the sifted flour mix. Mix until very well combined and fill the prepared muffin tin lined with muffin cases about half way up. Fillet the orange and pat dry the pieces, then chop them up and divide among the muffin batter. Bake, in a preheated oven, at 200˚C, for about 18–20 min.