Vegan Chocolate, Hazelnut & Matcha Muffins
Whisk the oil and milk with a fork and set aside. Mix the dry ingredients.
Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds).
Dollop the mixture into your usual muffin pan, sprinkle each muffin with a some chocolate flakes.
Bake at GM5/190C/375F for 20 – 25 mins until risen.
* If using regular sugar then add 60g / 2oz of sugar and 90g / 3oz of each of the flours.