WWW.FREI-STYLE.COMPlum chocolate muffins
Ingredients
- 100 gr 3.5 oz. chocolate
- 250 gr 2 cups spelt flour
- 75 gr (2.6 oz.) coconot blossom sugar (or raw cane sugar)
- 2 Tbsp cocoa
- 1 tsp cinnamon
- 150 ml 3/4 cup sparkling water
- 40 gr 1/3 cup walnuts
- 2 tsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
- 100 ml 1/2 cup canola oil
- 5 Tbsp plant based milk
- 100- 150 gr (3.5-5.3 oz.) ~1 cup plums
- 1 Tbsp apple cider vinegar
- 1-2 Tbsp chocolate drops
Instructions
- 1.Preheat the oven to 180°C (356°F)
- 2.Melt the chocolate and let it cool off a little
- 3.Roughly chop the walnuts
- 4.Put flour, sugar, cocoa, cinammon, salt, baking powder and baking soda in a bowl and mix well
- 5.Add sparkling water, milk, oil and apple cider vinegar and mix well
- 6.Add chocolate and walnuts and mix shortly
- 7.Slice the plums and add 2/3 to the dough
- 8.Put the dough in a muffin tin and decorate it with the remaining plums, walnuts and chocolate drops
- 9.Bake for approx. 25-30 minutes – check with stick if well done
Notes
Tip from my kitchen: mix the batter only briefly, then the muffins turn out especially fluffy. In an airtight container they stay moist for 2–3 days and they freeze well – wrap them individually and thaw at room temperature. Swap the plums for pears when they are out of season, and for a more autumnal aroma add a pinch of clove and a little cardamom.
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook