Step 1
Preheat oven to 180°C/Gas Mark 4.
Step 2
Grease eight muffin cups in a baking tray with Pure spread.
Step 3
Sieve together the flour, cocoa, baking powder and salt. In another bowl whisk the syrup, soy milk and Pure spread.
Step 4
Add the syrup and Pure spread mixture to the flour mix and stir until you achieve a smooth batter.
Step 5
Add the chopped almonds and stir again, being careful not to over mix the batter.
Step 6
Spoon the mixture into the prepared cups, fill each cup to two thirds.
Step 7
Add 1 whole almond on top of each muffin.
Step 8
Bake for 18-20 minutes until the muffin top springs back when you press it.
Step 9
Serve either warm or cold.
Step 10
Tips: Delicious and decadent, these sumptuous muffins make an ideal lunchbox addition or mid-morning snack – they are even large enough to serve as a dessert or a breakfast treat!
