Chocolate Mud Muffins

English Muffins Vegan

English Muffins are not sweet, nor are they cake-like. They are an extremely versatile, absolutely moreish, flattish bread roll.

Ingredients and instructions for Group 1

• 1 tablespoon dry yeast

• 1 cup very warm water (but not hot)

• 1 dessert-spoon honey

Method: Place warm water, one dessert-spoon honey and the yeast in a small bowl, stir vigorously, then leave to allow it to froth.

Ingredients and instructions for Group 2

• 1 ½ tablespoons brown sugar

• 2 tablespoons white vinegar

• 2 tablespoons light vegetable oil

• 1 teaspoon salt

• 3 cups of plain white flour

Method: Sieve (to aerate) the flour into a large bowl. In another bowl whisk the brown sugar with the vinegar, salt and oil. Stir this mixture into the frothing yeast liquid, then add to the flour. Transfer to a floured benchtop and knead for about 10 minutes. Oil a separate bowl, pop in the dough, cover with plastic wrap and place in a warm area to rise.

Pre-heat oven to moderate, a little on the hot side. After the dough has doubled, place it on a clean, very lightly oiled surface and using your palm fashion the dough to be flat and about 2 and 1/2cm (1 inch) thick. Cut it into large rounds (I make four from this batter), place the shapes on a tray lined with baking paper, indent each muffin in the centre with your thumb (not too deep) and leave them in a warm spot to rise.

Bake for about 15 minutes or until golden. Eat hot, with or without a savoury or sweet spread.

Note: English Muffin dough can be kept in the refrigerator for up to twelve hours, but before baking, it should stand at room temperature for 30 minutes. Once fashioned into rounds, the dough can be frozen for use at a later date but must be defrosted before baking. English Muffins are traditionally large, but they are delicious cut into small rounds and served as a snack. Left-over muffins are scrumptious sliced in half and toasted.

Chocolate Mud Muffins Vegan

Preheat oven to moderate, line muffin tins with paper cups. moderate oven

Ingredients to combine stirring with a fork :

• 2 cups Self Raising white flour

• 1 tablespoon baking powder

• ½ teaspoon Carb. Soda

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon cardamom

• 1 1/2 cups cacao

Ingredients to be processed together until creamy:

• 3/4 cup of steamed pumpkin puree. (If the puree is sloppy, dry it out by spreading it on a tray, covering it with a tea towel and letting the moisture evaporate.

• 1 cup almond or soy milk

• 2 tablespoons olive oil

• ½ cup white sugar

• ½ cup maple syrup

• 1 teaspoon orange extract

Method:

Other Ingredient:

• 1 cup sultanas

Method: Combine the dry and wet ingredients, then stir in sultanas. 3/4 fill muffin cups with batter, Bake in preheated oven for 25 minutes. Test with a wooden skewer, if it comes out clean it is cooked if not bake for about another five minutes. Remove from oven, cool 5 minutes before devouring. Enjoy.