Jam-filled Double Chocolate Muffins
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When chocolate isn't enough, reach for double - these vegan muffins are a sweet treat and this simple recipe will walk you through creating a snack that could become a bit of a habit!
Jam-filled Double Chocolate Muffins
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- Prep Time
- Serves up to five people (depending on how much you can resist the temptation of a second one)
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- Cook Time
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- Serving
Ingredients
For the muffins
- 100g oat flour
- 75g rice flour
- 25g ground almonds
- 4 tablespoons cocoa or cacao powder
- 50g coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 200ml almond milk
- 2 tablespoons rapeseed or melted coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the filling
- 6 heaped teaspoons no added sugar raspberry jam
For the chocolate topping
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 4 tablespoons cacao or cocoa powder
- 150g Bute Island Creamy Original Sheese
- ½ teaspoon vanilla extract
To decorate
- Freeze-dried raspberries
- Cacao nibs
- Dried rose petals
Directions
- Preheat the oven and lightly grease a 6-hole muffin tin.
- Mix together the flours, almonds, cacao/cocoa powder, coconut sugar, baking powder and bicarbonate of soda in a bowl.
- Whisk together the milk, oil, maple syrup and vanilla then pour into the dry ingredients and mix to combine.
- Spoon the mixture between the muffin tins to reach the top then bake for about 20 minutes until risen and firm to the touch. Leave to cool.
- Meanwhile make the topping: Gently melt the coconut oil then whisk in the maple syrup and cacao/cocoa powder to form a smooth sauce.
- Allow to cool a little then whisk in the Sheese and vanilla. Chill in the fridge for at least 1 hour to thicken and set.
- Once the muffins has cooled, scoop out a little of the centre of each one and stuff each cavity with some of the jam.
- Now spoon some of the chocolate topping then sprinkle over the freeze-dried raspberries, cacao nibs and rose petals. Enjoy!
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THESE SHEESE PRODUCTS
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