Place the water into a jug.

Blend in the potato protein and xanthan gum until well blended.

Leave to one side.

Blend with a hand blender the milk the reweighed egg replacement sugar, salt and invert sugar.

In a mixer add the flour,cocoa powder, baking powder, bicarbonte of soda and citurs fibres.

Pour in the wet ingredients and mix until smooth then add the oil and incorporate well.

Add the NXT milk chocolate and mix.

Line a muffin tin with muffin liners and pipe in 90g of the mix into each one.

Bake at 160oc for 20-25 mins.

Place the crema into piping bag with a small round nozzle.

Pipe directly into the centre of the muffin and a small amount on top.