MANGO CHOCOLATE MINI MUFFINS
enough for about 12 mini muffins
INGREDIENTS
DRY INGREDIENTS
200 g wheat flour
100 g ground hazelnuts
1 tbsp baking powder
a pinch salt
1 tsp flaxseed powder
4 tbsp caster sugar
80 g dark chocolate
LIQUID INGREDIENTS
200 g vanilla soy yoghurt
3 tbsp melted vegan butter
about 150 g mango apple sauce
GOOD TO HAVE: small & large bowl, muffin baking tray, muffin liners
HOW TO:
1. Pre-heat oven to about 180°C or 350°F. In large bowl mix wheat flour, hazelnuts, baking powder, salt, sugar, flaxseed powder. Chop chocolate roughly.
2. Mix in the combined liquid ingredients with a spatula or a whisker until it's well combined. Add chocolate chunks and stir again carefully.
3.With a large spoon fill batter evenly into the paper muffin liners.
Then bake for about 25-30 minutes. (Try with a toothpick in the middle of the cupcake if it comes out clean or if there is still batter on the toothpick then bake for a few more minutes.) Let cool and enjoy.
