Vegan cherry muffins with cocoa powder
Course
Sweets
Cuisine
Vegan
Servings
Prep Time
12
muffins
20
minutes
Cook Time
25
minutes
Servings
Prep Time
12
muffins
20
minutes
Cook Time
25
minutes
Ingredients
180
g
flour
5
tbsp
cocoa powder
80
g
almonds, ground
150
g
cane sugar
1
tsp
baking soda
3
tsp
baking powder
1/2
tsp
vanilla
120
g
sunflower oil
2
tbsp
vinegar
220
mL
soy milk
600
g
morello cherries
Instructions
Mix the flour with the cocoa powder, almonds, cane sugar and baking powder, baking soda and vanilla in a bowl.
In a separate bowl, mix the oil with the vinegar and soy milk and stir into the flour mixture to form a thick batter.
Drain the cherries well and fold loosely into the batter.
Grease the muffin tins with a little margarine and spread the dough evenly into the tins.
Bake the muffins at 180°C (fan oven 160°C) for about 25 minutes until golden brown.
Then remove the vegan cherry muffins from the oven, leave to cool slightly and turn out of the tin.