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
Instructions
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Preheat the oven to 180c
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Grease muffin tin with margarine.
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Beat together the sugar and margarine until combined, then thoroughly mix in jam
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Sift in the flour, cocoa powder and baking powder and mix well
- Add cashews and prunes
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Then mix in the boiling water
- Fill muffin cups half way
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Bake in the oven about 30 minutes (on the lower shelf), then cool on a rack
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Eat!
Priatnogo Apetita!
sleeping with lenin 