I am fascinated with muffins. A great muffin is a handful of goodness and a gobful of greatness, not to mention tastier than chowing down on your local tribal chief….
However, as I am also obsessed about what goes in my food, it’s an inner struggle every time I bake, because I know that if it is in my house, I will eat it — which explains my very empty fridge…
So I have decided to forget all that, bake and get it out of the house as soon as possible – so I feed my colleagues. This is one of today’s experiments, inspired by this Vegan Golden Syrup Cake, which I made and is totally delicious! Thank you Heavenly Vegan Baking.
Ingredients (makes 12 mini ones – or 6 large)
100g margarine (‘Russkii Margarin’ brand is vegan)
75g brown sugar
150g plain flour
50g buckwheat flour
1 ½ tsp baking powder
100g raspberry jam
Cashews, crushed (about 15)
Prunes, chopped (about 8)
150ml boiling water
Preheat the oven to 180c
Grease muffin tin with margarine.
Beat together the sugar and margarine until combined, then thoroughly mix in jam
Sift in the flour, cocoa powder and baking powder and mix well
- Add cashews and prunes
Then mix in the boiling water
- Fill muffin cups half way
Bake in the oven about 30 minutes (on the lower shelf), then cool on a rack