Vegan Chocolate Chilli Muffins (Gluten Free too!)

My sister in law was looking for a good Vegan and Gluten free recipe recently as she was looking into starting a catering business, designed for the Gluten intolerant. So after much trial and error, I came up with this recipe - the cakes are just as tasty as regular Muffins and deliciously moist :) Let us know how you go if you give it a crack :)



Vegan Chilli Chocolate Muffins

Makes 12

DRY INGREDIENTS
1 Cup of gluten free plain flour
2 tbs cocoa powder
3 tbs arrowroot
1 tsp bicarbonate soda
1 tsp baking powder
1 tsp cinnamon
1 cup of brown sugar
1 to 1 1/2 tsp chili powder (add 1 teaspoon then taste and add extra if desired)
1 teaspoon of instant coffee
pinch of sea salt

WET INGREDIENTS
140g of sweet potato puree (approx 1 med sweet potato cooked in microwave for 5 Min's till soft then remove skin and puree)
100g dark good quality chocolate (Needs to be good quality for it to be suitable for vegans- check to make sure that there are no milk solids in chocolate)
juice of 1 orange
1 an 1/2 cup of chocolate soy milk

METHOD
1. Pre-heat oven gas mark 4, 180C Degrees, 350F Degrees and place muffin cases in tin.
2. Melt chocolate by placing large heat proof bowl over a pan of simmering water.
3. Prick the outside of sweet potato and microwave for approximately 5 Min's till soft. Keep an eye on the sweet potato as you don't want it to over cook and burn. Remove skin and weigh approx 140g of flesh (usually 1 medium size sweet potato).
Place flesh into food processor with the juice of one orange, only 1 cup of chocolate soy milk (reserve 1/2 cup of milk for later) and mix.
4. Once chocolate is melted, take off the heat and let it cool slightly then add to wet ingredients in mixer and mix for about 2 Min's. Mixture should be mousse like in texture.
5. Sift flour, arrowroot, bicarb soda, baking powder, cinnamon, cocoa powder and chili into a mixing bowl.
6. Add 1 cup of brown sugar, teaspoon of coffee and pinch of salt mix with a spoon.
7. Then add wet ingredient to dry and add the rest of the milk and stir through evenly.
8. Once mixed taste to see if extra 1/2 spoon of chili is required.
9. Spoon into 12 large muffin case till bout 3/4 full and sprinkle with brown sugar (optional).
10. Bake for 25-30 Min's.
11. Let to cool then enjoy!