Double Choc-Rock-Vegan Muffins.

This was my first attempt and i adapted the recipe from another blog. It was just as tastey as my ‘normal’ muffins, however the texture was a little ‘harder’. It was like a cookie, a brownie and a muffin had a threesome and this is what they produced. I need to experiment making these again and make some more adjustments to get the moisture right as they are a little bit dry and crumbly…akin to a rock cake. Or is this what to expect from vegan baking??? I wish we had a local vegan bakery so that i could compare what i am making as i currently have no benchmark to see if what i am doing is on par. Next time i will also add half a cup of mashed banana just to see if that makes the batter a bit more moist and softer. Some of my friends have also mentioned cooking with cooked and mashed up sweet potato to get the moisture right in muffins and cakes, which has got me tantalisingly intrigued.

All in all, i was happy with the result, and unlike normal muffins, they actually tasted better the next day, especially eating it cold without letting it reheat in the oven for a few minutes. There is something magical about chewy, crispy, soft chunks of chocolate sitting inside a spongey home-made muffin. I don’t think that this there just yet. But it fills a void, even if the texture is not as i wish it to be, i will be baking them and tweaking the recipe again until i get it right.

First attempt.
(Delicious, but a bit dry as i needed to tweak the recipe. Also a bit crunchy as i left these poor muffins in for a few minutes too long)

Image

Second attempt.
(I only used 2 tbs of baking powder, an extra tablespoon of baking powder would have given these babies a cute top.)

Double Choc-Rock-Vegan Muffins

2 cups of Plain Flour
2/3 cup Cocoa Powder
1 cup Sugar
*3 tbs Baking Powder
1 tbsp Apple Cider Vinegar
2 tsp Vanilla Extract
1/2 cup and 2tbs of vegetable oil (you could also use melted coconut oil)
*1 cup of Rice or Almond milk
*1/2 cup of Apple sauce
1 small or half of a large banana, smooshed and squished into a paste
*2 tbs of filtered water
1 block of Loving Earth Dark Cacao Chocolate (or use 1 1/2 cup of any dairy free chocolate). Roughly chop into chunky chips.

 

**If the mixture is too heavy/moist for your liking, you can just add 1/4 cup of apple sauce and or eliminate the banana.

Preheat oven to *180 degrees and and line your muffin tin with squares of baking paper or muffin cups (This is crucial, i just greased mine with olive oil spray, thinking that would have been enough to slide them out. However, because of the chocolate which melted it, it stuck to the sides and the bottom of the moulds, and some of my muffins had no bottoms because they were stuck to the tin by the melted/cooled chocolate).

Mix the dry ingredients thoroughly in a separate bowl. Using a different bowl, whisk the Apple Cider Vinegar and Rice Milk until frothy and then stir in the rest of the wet ingredients until combined. Fold the chocolate chunks into the dry ingredients, form a little well in the middle of the bowl and then pour in the combined wet ingredients into the well and stir in the wet ingredients in the same direction until just combined. If you go overboard and stir it up too much, it will make the Muffin mixture get too tough. So just stir and fold several times.

Divide among prepared muffin tin and bake for at least 20 minutes, sometimes it can take up to 35 minutes. Just set your timer for 20 mins to check on them at that time and test using a knife or wooden skewer, if it feels firm as you poke it through and if it comes out clean, it’s ready. Remove from the oven and allow to cool in muffin tray for about 5 minutes then remove to cooling rack.

This recipe made me 9 greedy sized muffins, but it could definitely be spread out to make 12 muffins.

Recipe is adapted from:

http://leangreenmommy.wordpress.com/2012/06/21/vegan-triple-chocolate-muffins/

* denotes changes made to the recipe made after initially posting the recipe.

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