First of all, I cannot really digest milky food, although I like some... A big fat Italian pizza with cheese on, yummy! But I have this bad allergy, so I eat so rarely. It causes eczema on my skin.
So I decided to be my own cooker/baker, and I started with sweet desserts and made up a really good recipe! At my workplace they called me Muffin Lady which is a really sweet compliment!
Now I share my ultimate favorite double chocolate muffin recipe - made of 100% vegan ingredients! I will make a video as soon as I can, but as it is said: omne principium est difficile = every beginning is difficult. I have so many plans though...
Wanna start? Units are in SI, European standard. Shall I convert for you dear reader?
Solids first, mix them:
- 100 grams vegetable butter/margarine
- 220 grams sugar (you can reduce it) - I used dark cane-sugar 50g+ 150g birch sugar +20g vanilla sugar (if you dont have this kind, please add a tiny amount real vanilla powder)
- 1 bag baking powder
- 280 grams of flour (plain, white)
Liquids mix them with a handy machine:
- 2 teaspoons rice milk/soy milk/quinoa milk
- 3 whole eggs
- 150 grams soy or rice cream, I prefer soy, because it is more consistent. If you add coconut cream, the coconut flavour you will feel at the end keep in mind!
Last steps to add:
- 3 teaspoons cocoa powder (dark, holland, no sugar added)
- 100 grams dark chocolate (chocolate chip sized which you buy or make at home in a mortar (is is the right word for it - sorry I am not native speaker :)) I use my electric chopper to make small chocolate pieces
- 4 teaspoons of blackberry jam (whole blackberries), I bought it in IKEA
You will see this:
Baking time 18-20 minutes in pre-heated (180 Celsius) oven
And you get 12 of this:
ENJOY!
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