Double chocolate button muffins

       
              ingredients 

       225g/8oz self raising flour 
    25g/1oz cocoa powder  
    1 tsp baking powder 
    50g/2oz vegan non-dairy spread 
    75g/3oz soft light brown sugar
    2 packets of ( 25 g each) dairy-free white chocolate buttons
      2 packets of (25 g each ) dairy-free chocolate buttons
    (or 100g/4 oz non-dairy chocolate buttons)

    amount of 2 eggs in egg replacer mix 

    2 tsp vanilla extract 

    250 ml 5 fl oz soya milk                                                                    

   12 hole muffin tin  (or two 6 hole muffin tins)    

   preheat your oven to 200'c 400'f gas mark 6

1. grease muffin tin(s) and turn oven on .    
2. sieve flour, cocoa powder and baking powder.
3. cut the butter and rub it into the flour and baking powder until it looks like breadcrumbs.
4. ad sugar and  1 1/2  of the white buttons and 1 1/2 of chocolate buttons.
5. put the egg replacer in a separate bowl and put in the vanilla and soya milk and whisk.
6. put the bowl of egg replacer into the bowl of flour and mix it should be a bit lumpy.
7. spoon the mixture into the muffin tin(s) and put the rest of the buttons on the top.
8. bake the muffins for 20-30 minutes.
9. after the muffins have cooked (check by gently pushing a knife in if it comes out clean the the cake if ready if not the leave it in the oven for a while) leave them to cool for a few minutes and eat hot or cold. 

     (you can make it into a cake by putting it into a cake tin and            

     bake for 30-35 minutes)