Ingredients:
Dry ingredients:
250 g all -purpose flour
125 g crystal sugar
2 TL baking powder
1/4 teaspoon salt
Moiste ingredients:
220 ml of vegetable milk (e.g. oat, almond or soy milk)
120 G neutral vegetable oil (better not olive oil because it tastes too strong)
1 teaspoon vanilla extract
1 tablespoon of apple cider vinegar or lemon juice (Makes the dough fluffy, taste is not perceptible)
Addition:
150 g melted VEGO Melts
Directions:
Preheat: Heat the oven to 180 ° C. Line a muffin sheet with 12 shades with paper shapes.
Mix dry ingredients: Whisk the flour, the sugar, the baking powder and the salt together in a bowl.
Prepare damp ingredients: Mix vegetable milk, oil, vanilla extract and vinegar in a separate bowl. Let it rest for 2-3 minutes.
Combine: Gradually add the moist mixture to the dry ingredients and carefully fold in until everything is well mixed. Not overmix.
Filling the seeds: Spread the dough evenly over the muffin forms and fill each into about 3/4.
Melts: Carefully press a few VEGO Chocolate Melts on the surface of each muffins.
Bake: Bake for 18-22 minutes or get out until a toothpick (without chocolate).
Cool down: Let the muffins cool in the sheet for 5 minutes before being placed on a grille.
Let your fluffy, chocolate vegan muffins taste good!
