Vegan Chocolate Orange Muffins + Supperclub

 
Vegan Chocolate Orange Muffins + Supperclub

The days are getting shorter, and the nights colder. After the whirlwind that was summer we're actually excited to ease into Autumn, and take things a little slower (mostly because we're exhausted!).

We're so excited to have Silvia + Kimberly hosting their Autumn Gathering in the studio November 18th. It's going to be a beautiful cozy evening, filled with lots of delicious and seasonal vegan food, and these yummy muffins here will be transformed into this amazing chocolate orange cake!

Find more details, the menu, and tickets for the supperclub jump over here and here

Vegan Chocolate Orange Muffins + Supperclub

To hold us over until the supperclub, here's the perfect recipe from Kimberly + Silvia, to ease us into the season.

We're so very excited to be cooking and hosting the AUTUMN GATHERING vegan supperclub at Rye London this November and thought we'd get you geared up with this vegan chocolate orange muffin recipe.

The muffins are super quick and simple to throw together, which is perfect if you're busy. And let's be honest, who isn't busy these days!

The muffins can be eaten on the day or frozen for those who want to enjoy them gradually throughout the week.

We really hope you enjoy these muffins as much as we did!

- Kimberly + Silvia

Vegan Chocolate Orange Muffins + Supperclub
Vegan Chocolate Orange Muffins + Supperclub

Vegan Chocolate Orange Muffins

Makes 12 muffins

Ingredients:

2 tbs ground flax seeds + 6tbs water
300g plain flour
200g sugar
2 tbs cacao
2 tsp bicarbonate of soda
Pinch of salt
100g of dark vegan chocolate (70% cacao minimum)
225ml almond milk
75gr melted coconut oil + extra for greasing
1 large unwaxed orange

Instructions:

Preheat the oven to 200C, and grease a 12 muffin tin with coconut oil and set aside. In a small bowl, mix together the ground flax seed and water with a spoon and set aside. In a large bowl mix together the dry ingredients: the flour, sugar, bicarb of soda and salt.

Then, take the chocolate and with a knife or grater, break it into little, thin pieces. The finer, the better. Place the grated chocolate into a large bowl and mix it with the wet ingredients: the almond milk, melted coconut oil and flax seed mixture. Add the juice of the orange, grate in the zest of the orange and combine.

Next mix the dry ingredients with the wet ingredients until nicely combined, Though be sure not to over-mix! Spoon the batter into the prepared muffin tin and place into the oven immediately. Bake for approximately 20 minutes.

Remove from the oven, let it cool and enjoy!

Vegan Chocolate Orange Muffins + Supperclub

RECIPE AND PHOTOS: KIMBERLY ESPINEL + SILVIA BIFARO