Erika’s Muffins

1 comment

This recipe was suggested by a close friend of mine (guess what’s her name?). And, since I liked it very much, I tried to replicate it, with a few changes… looking forward to your your tips, I’ll tell you how it went …

200 gr of whole grain flour
100 gr of grated coconut
4 tablespoons of cocoa powder
1 teaspoon of cream of tartar
1 teaspoon baking soda
2 tablespoons of olive oil
1 small glass of rice milk
4 tablespoons of rice malt

Mix the dry ingredients first, then add the liquid and mix well with a whisk. Put the mixture in the fridge. After 20 minutes, distribute the mixture into the moulds and bake at 180┬░C for 25 minutes. Ready!

Well, they came out good, the texture is beautifully spongy, not wet, I had them dunked for breakfast and were a sheer bliss. But I wanted them to be more chocolaty, so I should add more cocoa. The main issue, however, is the sweetness: almost zero. I mean, I love natural flavours, but this way is maybe too much. I could simply add cane sugar, but should I get rid of malt? My worry is that it may considerably vary its consistency … or should I put more malt? Any tips? One last question … how can I make make them “higher” and avoid them to overflow form the paper cups at the same time? Maybe using mini-cups?
A kiss to all!!

Chef: Debveg from VeganBlog

  1. acorn 20 October 2011 at 05:54

    They seem so good! I try and answer to your doubts. I’d add more malt, say 2 tbsp more. Also I think the ingredients you use are quite “heavy”, you know, coconut and cocoa… If I were in you, I’d place the papere cups in the rigid moulds (silicon, aluminium….), as using paper moulds, they tent to flatten. Hope this helps!

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