Vegan Mole Muffins
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 280 g flour
- 3 tablespoon baking cocoa
- 2 teaspoons tartar baking powder
- 0.5 teaspoon ½ baking soda
- 140 g suar
- 1 packet vanilla sugar or tonka bean sugar
- 80 g butter substitute, vean, liquid
- 240 g yourt substitute, vean
- 80 ml plant milk (plant drink)
- 1 tablespoon, heaped soy flour or lupine flour
- 2 tablespoons sparkling mineral water
For decoration:
- 1 pack cream substitute for whipping
- 1 pack cream stabilizer
- some vanilla sugar or tonka bean sugar
- 1 banana (s), possibly 2
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat.
- For the dough, mix the flour, tartar baking powder and cocoa together.
- Mix the soy flour with the mineral water in a mixing bowl. Then add sugar, vanilla or tonka bean sugar, the liquid butter substitute, yoghurt and milk and mix well with a whisk. Now sift in the flour mixture and stir into a smooth dough. Possibly add a little sparkling water to the dough if it is very attached to the whisk.
- Pour the batter into a muffin tin with paper or silicone molds. Makes approx. 18 muffins at approx. 50 g per mold.
- Bake in the preheated oven for about 25 minutes. Let cool down.
- For the mole decoration, cut the banana into slices, cut the slices in half and soak them with a little lemon juice. Cut the mound off the muffins and crumble the section. Then place 4 half banana slices on each of the muffins.
- Now whip the cream with the cream stiffener and sugar and use a piping bag to sprinkle on the muffins, then sprinkle the crumbs on top.
- Possibly with bananas or similar. decorate. I took sugar eyes.
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