Sometimes I even surprise my self when I’m playing with combinations! These muffins were amazing, initially I made them with the plan of being vegan friendly, however the bourbon biscuits have diary, unless you use a dairy free biscuits.
A Bourbon biscuit sometimes called a Bourbon cream is a sandwich style biscuit with 2 thin rectangle layers of dark chocolate flavoured biscuit with a chocolate buttercream filling in the centre. This biscuit was first introduced back in 1910, and is now one the top five biscuits to drunk into tea!
I do love a good muffin, for breakfast, mid morning, after lunch or maybe for lunch, you can never go wrong with a good ol’ muffin. These are perfect as not too sweet or over powering, just simple and delicious.
Having the biscuits actually in the batter give the muffins a lovely texture with chocolate chips it just takes these dairy free muffins to a new level. I won’t lie to you, I did end up eating most of these as I found dairy free biscuits and made them with dairy free margarine and almond milk however my kids didn’t even notice they were vegan friendly.
You could add frosting to the muffins, some chocolate buttercream or cookies and cream style frosting to make these muffins a little more descendant, however I’m a simple girl with simple taste and a yummy muffin like these are just perfect.
100ml Non Dairy Milk
1/2 Tsp Vinegar
100g Light Brown Sugar
150g Self Raising Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
80g Vegan Bourbon Biscuits ( Available in the free from Isle)
50g Dark Chocolate Chips
In a cup add the milk and vinegar and allow to sit fora few minutes
Cream together margarine and light brown sugar
Pour in the milk, flour, baking soda and baking powder to margarine sugar mixture and mix well.
Add crushed bourbon biscuits to the batter and fold in.
Fold in dark chocolate chips into the muffin batter.
Scoop into muffin cases, filling 1/2-2/3 full and bake in the oven at 170c for 20-25 minutes until completely baked.
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