Recipe: vegan Raspberry-Chocolate Muffins

24. August 2016

A farce. This could be the definition, for producing pictures for the blog. Nice ones. At first, you’re destroying your kitchen during cooking or baking and then have to rush to get the last daylight for good pictures. You’re lying on the floor, in front of the big balcony door, trying your best. It’s not that funny, to get the yellow touch from artificial light out of your pictures, in an after correction, if you forget every time how you do it. So, I’m lying on the floor, trying to hold the reflector with my feet at the right angle and hate myself for not buying these softboxes, which I have an eye on for years. “I need a better lens. Not softboxes.” It’s not that wrong. But before I buy myself a new lens, I’m going on holiday.

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We need for ca. 15 muffins: (Sry, for not using cups or lbs or oz or whatever you need. Not my measurements. )

  • 1 small avocado
  • 60ml neutral in taste coconut oil (or sth else)
  • 250g Spelt flour
  • 200g Sugar
  • 2 tsp Soda
  • 70g baking Cocoa
  • 230-250ml Sparkling water
  • Juice of half a lemon
  • 60g melted dark chocolate
  • 40g chopped dark chocolate (optional)
  • (frozen) Raspberries (optional)
  • Vanilla, Cinnamon, other spices flavours

I used my recipe for the deluxe Brownies (german only – for now) from last year. This has been really tasty (even Grandma Blume liked them); so why shouldn’t work that also in a muffin tin? Only some quantities changed. And because chocolate muffins aren’t kryptonite enough I stuffed them with frozen raspberries. Nothing makes me probably more happy than chocolate with raspberries.

How to:

Wisk the avocado and your choice of oil until it’s as smooth as possible. Then mix and add the dry ingredients. Same with the water and lemon juice. It depends on the avocado and size of your lemon, maybe, you need a little less water. Last step: add the melted and chopped chocolate. I used a gelato scoop to fill the muffin tin. If you like to, top them with raspberries, you can use whatever you like.

I baked them at 355°F (180°C) for 20 minutes. If you use a lot or really big raspberries, you might leave them for 1-2 minutes longer in the oven.

Let them cool down completely, otherwise, there is a chance that you can taste the avocado.

Bon appetite!

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