I’m never one to make chocolate muffins but I developed this recipe specifically for a batch of weed muffins. 

I make my weed oil by soaking buds for up to six months in good quality olive oil. This recipe is not one you should deviate from if you’re going to try this. Rather check with your GP about quantities and where you can source quality, legal quantities of marijuana.

Did you know: THC is actually not a relaxant. It is a stimulant. So if you’re very anxious this muffin may make you paranoid or hallucinate. After consulting with my doctor, I realized this and reduced the oil quantity in my oil. Make sure it’s always strained and that none of the pips, flowers, or leaves get into the batter.

Ingredients

1 3/4 cups stoneground cake flour

1/3 cup cocoa

1/2 cup xylitol or sugar

2 tsp baking powder 

2 large eggs, room temperature

pinch of salt

3/4 cup milk, room temperature

1/2 cup weed-infused oil/olive oil

1/2 cup sugar-free chocolate chips (I use Nomu)

Method

1. Mix all the dry ingredients with a whisk in one bowl.

2. Mix all the wet ingredients with the same whisk.

3. Make a well in the dry ingredients and with a spatula, mix the two. Fold the ingredients into each other and pour into a lined muffin tray.

4. Bake for 20-25 minutes at 180 degrees.

5. Cool and enjoy.

Note: If you’re eating this muffin to sleep. One will do.