Brown Rose Muffins


I was inspired by the beautiful Barbara’s muffins. I wanted to try the corn milk that I was given last Saturday (excellent). I intruduced some little variations. The result is pleasing, delicate, and even if it’s yet another variant to muffins, I wanted to share it with you, especially to show you the result I’ve got with the molds I have been given at Christmas …. and then, muffins are so good that every variation deserves a try! Good cuddle to everyone!


1 big cup of all purpose flour
baking powder (check the package for quantity)
4-5 tablespoons of sugar cane “Dulcita”
1 large tablespoon of unsweetened cocoa powder
4 squares of dark chocolate
1 cup of corn milk
seed oil, as needed (I have put a coffee cup)
6 teaspoons of bitter orange marmalade

Mix all dry ingredients. Add the liquid ones a little at a time. Add the chocolate, coarsely chopped into pieces. Stir quickly, fill the molds up to half of their capacity, add a teaspoon of jam to each one (whith these doses I got 6 roses) and cover with remaining mixture. Bake in preheated oven for 20 minutes at 180 Celsius degrees.

Chef: Rossella from veganBlog

  1. cassandra78 7 July 2011 at 13:35

    they’re so cute, and must be delicious as well! you’re right every variations to muffins is worth posting!

  2. ascanio 8 July 2011 at 06:02

    orange + chocolate is one of my favourite!

  3. Heja 29 November 2012 at 08:46

    Hello! Your husband ptinoed me here and I must say I am really enjoying looking at all your lovely cakes! Quick question though which tip did you use on the chocolate cupcakes? They look scrumptious!Thank you for sharing your lovely pictures!Whitney

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