Vegan apple and cocoa muffins

Name: Vegan apple and cocoa muffins
Ingredients: 375 g flour; 300 g sugar; 120 ml water; 240 ml oil; 30 g cocoa; 10 g baking powder; 2 medium apples (300 g); 45 g cherry jam; 2 g ground cinnamon; 25 g sugar; 50 g chocolate; 20 g powdered sugar

Dessert - Vegan apple and cocoa muffins by Octavia C. - Recipia

For vegan apple and cocoa muffins, the apples cook over the heat for ten minutes, until caramelized. This is the step that sets the pace. The cocoa batter gets apple cubes and cherry jam, and the muffins come out soft, with the fruit still in pieces. I cut the apples into cubes about one centimeter across, so I can find them easily in every bite. Prep: 20 minutes. Cook: 30 minutes. Rest: 15 minutes. Total time: 65 minutes. Servings: 12. About 420 kcal and 4 g protein per serving.

Ingredients

375 g flour
300 g sugar
120 ml water
240 ml oil
30 g cocoa
10 g baking powder
2 medium apples (300 g)
45 g cherry jam
2 g ground cinnamon
25 g sugar
50 g chocolate
20 g powdered sugar

Preparation

1. Peel the apples and cut them into cubes. Put them in a pan with 25 g of sugar and the cinnamon, then cook for 10 minutes, until caramelized. Leave to cool for 15 minutes. 2. In a bowl, mix 300 g of sugar with the water and oil. 3. Add the flour, cocoa and baking powder. Mix until you have a smooth batter, then fold in the cooled apples and jam. 4. Prepare the muffin tins and fill them halfway. Bake at 180°C for about 20 minutes, until the batter is cooked through and the tops have set. 5. Decorate with grated chocolate or powdered sugar.

Notes

I serve them with black tea. Kept in a closed container in the fridge, they last up to 3 days; before serving, I let them come to room temperature. You can swap the cherry jam for any jam, and use powdered sugar for the topping; check that the chocolate does not contain milk if you want to keep them vegan. Cooling the apples is the part I don’t rush, because warm apples can thin the batter. The texture is reminiscent of brownie batter baked in little molds, more compact than a sponge cake. Firm apples hold their shape better, while mealy ones soften quickly and can fall apart. Choose a thick jam, because one that is very runny can make the batter soft.