Pre-heat oven to 180 C. Mix together the dry ingredients, then pour in the wet (coconut oil, maple syrup, milk). Mix to combine. Grease a muffin tray and transfer 2 tbsp of the batter into each muffin case.
Bake for 15 minutes or until a knife inserted in the middle comes out clean, and allow to cool. Top each muffin with 1 tsp marmalade – then drizzle some melted chocolate on top.
If you prefer to make your own jelly rather than use the marmalade, mix in a small saucepan 1/2 cup orange juice,1 tbsp each of maple syrup and orange zest and 1/2 tsp agar agar until it starts to boil. Allow it to cool and then use as indicated. This is the original recipe modified with the maple syrup.
Put into the fridge for about 10 minutes until the chocolate has set. Decorate with a sprinkling of orange zest. Store in an airtight container for up to 3 days.
Andy’s Sugar Safe® Tips
Remember that maple syrup has a high fructose content so keep an eye on your sugar/fructose intake for the day and try to limit it to less than 30g (added sugar/fructose).