Makes 18 very generous ones! These muffins will always be associated with two members of staff who handed them around to us all, just before the doors opened to the public. On a Saturday morning they always taste especially good!
- 340 g Wholemeal Self Raising Flour
- 50 g Cocoa Powder
- 150-200 g Molasses depending on taste
- 1½ tsp Baking Powder
- 2 ripe mashed Bananas
- 360 ml Coconut milk or coconut solids plus hot water
- 9 tsp Sunflower oil
- 100 g Dark Chocolate
- 50-100 ml Cointreau or Grand Marnier or orange juice
- 1 tsp Vinegar or Lemon Juice
Place muffin cases into muffin tray & turn on the oven.
Sieve flour, baking powder & cocoa powder into a bowl.
Add molasses into the bowl and mix it well with a wooden spoon.
Separately, add Coconut milk into a bowl with the dark chocolate & Cointreau/Grand Marnier, placing it over a simmering saucepan of water until all is melted.
Mix wet & dry ingredients together (don’t mix too much).
Put cake mix into muffin tins and bake at Gas 4 or 180C for 25 minutes. Check a chopstick comes out clean before removing from oven.
For an extra treat: chuck in some chocolate chips or nuts!