Preheat the oven to 150°C/fan 130°C/gas mark 2. Add the flour, cocoa butter and caster sugar to a large mixing bowl and stir until combined. Cut the butter replacement into cubes then add to the flour mixture. Rub together with your fingertips until you have a breadcrumb-like consistency.
Pour over the egg replacer and rice milk and beat together until smooth and glossy. Spoon the mixture into the muffin cases, levelling the tops and leaving a little room at the top for each muffin to rise. Bake in the oven for 30 minutes until risen and fragrant. Remove from the oven, transfer to a wire rack and allow to cool before serving
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