Summary

Ingredients

• 220 g flour
• 100 g mararine, vean, soft, or 80 ml rapeseed oil
• 100 g suar
• 1 packet vanilla sugar
• 1 ½ tablespoon cocoa powder
• 1 tablespoon gingerbread spice
• 2 tablespoon flaxseed, ground, or soy flour
• 1 teaspoon Baking powder
• 1 apple, grated
• 200 ml apple juice, pear juice or mineral water
• 100 g raspberry jam, vean

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Instructions

1. Mix all ingredients for the dough, i.e. everything except jam, well together in a bowl with a tablespoon (of course you can also use a classic mixer). Spread paper cases in a muffin tray, drop a tablespoon of batter into each one and place 1 teaspoon of jam in the middle. Cover with another tablespoon of batter. Bake at 180 ° C for approx. 20 - 25 minutes.
2. The batter is enough for 10-12 muffins. If you like, you can of course cover the muffins with a chocolate icing.