Dairy- and egg-free choc-apple muffins

Method

• 1
  Preheat oven to 170C/150C fan-forced. Line each hole of a 12-hole, 1/3-cup-capacity muffin pan with 2 paper cases.
• 2
  Sift flour, cocoa, bicarb, salt and 1 teaspoon cinnamon into a bowl. Stir in caster sugar. Whisk oil, vinegar, vanilla and 1 1/4 cups cold water in a large jug. Add 1/2 the oil mixture to flour mixture. Whisk until smooth and combined. Repeat with remaining oil mixture. Stir in apple. Divide mixture among prepared pan holes.
• 3
  Bake for 20 minutes or until tops spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
• 4
  Combine icing sugar and remaining cinnamon in a small bowl. Dust muffins just before serving.