Vegan chocolate muffins with raspberry filling

There was no longer a recipe on my blog. The last were the marble mini and that's been over 2 months ago. Since I have decided, this year once again likely to baking and especially sometimes wants to try new recipes, it is now also determined times more likely to be new recipes. Today I want to show with raspberry filling therefore a recipe for vegan chocolate muffins.

Vegan Baking - the first attempt

I have long wanted to try vegan baking. Although I live neither vegan nor vegetarian, but I find it totally interesting times to test something completely new. Previously I've often eaten in times Cafe's vegan cake and was always very pleased. So now I have this plan implemented finally into action and as a first attempt I decided for vegan chocolate muffins with raspberry filling. The recipe I found on Cake invasion. I love chocolate muffins and combined with raspberry filling the prescription heard simply delicious to.

I personally have the vegan chocolate muffins tasted really super. Different but still delicious! By raspberry filling, they are nice and juicy and the sprinkles are even slightly crispy. My mom liked her well, only my friend has decided to bite off once that the muffins are not for him. So it will probably continue to give regular muffins for him.

Ingredients for vegan chocolate muffins with raspberry filling

For the chocolate muffins
200 g flour
2 tablespoons cornstarch (corn or potato starch)
30g cocoa
2 teaspoons baking powder
100g sugar
60 g sucrose
1 tsp vanilla
1/4 tsp salt
75 ml of oil (rapeseed or sunflower oil)
200 ml vegetable milk (soy, rice, oats, spelled or almond milk)

For the Streusel
50 g flour
25 g sugar
40 g vegetable margarine
For the filling
12 TL raspberry jam

Preparation of vegan chocolate muffins with raspberry filling

For the vegan chocolate muffins flour, cocoa, cornstarch in a second bowl. Sugar, cane sugar, vanilla sugar and salt Add and mix briefly. Now add the oil and the plant milk and mix with a whisk until the ingredients have blended together.

The muffin cups to fill about the dough, it should best still about half remain. Put it into the center of each ramekins one teaspoon raspberry jam. Then you can distribute the remaining muffin batter. Finally it scatters nor the streusel over the muffins and then they come for about 25 minutes at 175 ° C top / bottom heat in the oven.