Juicy chocolate cherry muffins made with fine spelt flour, sour cherries and cocoa. Perfect for a vegan coffee party or as a dessert with a dollop of cream. Vegan + gluten free option.
Preheat the oven to 175 degrees (convection) 195 (upper-lower heat) and line a muffin baking tray for 12 muffins with muffin cups or grease lightly if needed.
Drain the sour cherries and collect the cherry juice.
360 g Sour cherries
FOR THE MUFFINS Put margarine, raw cane sugar and flax eggs in a bowl and mix until fluffy. I use a hand stirrer for this. Alternatively, melt the margarine and work with a whisk.
75 g Margarine, 90 g Raw cane sugar, 2 Piece Flaxseed eggs
Add spelt flour, baking powder, cocoa powder, salt, vegetable milk and 4 tablespoons of the cherry juice and continue to stir. Depending on the consistency of the dough, add a little more cherry juice. Dose carefully so that the dough does not become too liquid.
200 g Spelt flour, 2 tbspn Baking powder, 15 g Cocoa powder, 1 Pinch of salt, 30 ml Plant milk, 90 g Chocolate drops
Divide with a spoon into the muffin moulds evenly.
Put in the oven and bake for 20 minutes. Use a wooden stick to check if the muffins are baked through. If so, then the wooden stick comes out dry. If dough is still stuck, then bake for another 5 minutes and check again.
Remove from the oven and allow to cool completely. enjoy!
Can be stored in an airtight container in the refrigerator for up to 5 days.