Chocolate Muffins with Raspberries

Chocolate muffins with a raspberry center that will enchant all chocolate lovers. They are rich, soft, and just the right amount of sweet. Raspberries add freshness, and whipped cream provides the finishing touch.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 32 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Chia jam

  • 125 g Raspberries

  • pieces Water

  • 1 teaspoon Juice, lemon

  • 1 spoon Syrup, maple

  • 1 spoon Flaxseed

Cream

  • 1 can Coconut milk

  • 1 teaspoon Tomato powder

  • 2 spoons Powdered sugar

Decoration

  • 12 pieces Raspberries

Muffins

  • 160 g Oat bran, raw

  • 120 g Sugar, turbinado

  • 1 teaspoon Sugar, white

  • 1 teaspoon Baking powder

  • 2 teaspoons Baking powder

  • 1 pinch Salt, table

  • 50 g Cocoa, powdered, unsweetened

  • 90 g Juice, apple

  • 1 teaspoon Vanilla, extract, natural

  • 2 spoons Tofu yogurt

  • 250 ml Soy milk

  • 2 teaspoons Vinegar, apple

  • 12 pieces Raspberries

Steps

  1. Mix the wet ingredients for the muffins in a larger cup or bowl.

  2. Grind the oatmeal into fine flour. In a larger bowl, mix all the dry ingredients.

  3. Add the wet ingredients to the dry ingredients and mix well to form a uniform batter.

  4. Grease the muffin tin, then pour the prepared batter into the molds. Bake the muffins for 25-27 minutes in an oven preheated to 180 degrees Celsius.

  5. While the muffins are baking, prepare the chia jam and whip the coconut cream. For a nicer color, optionally add red beet powder or another natural food coloring to the cream.

  6. Prepare the chia jam by cooking raspberries in a small pot with water, lemon juice, and syrup. Mash the raspberries with a fork if needed, then stir in the chia seeds. Cook for another 3-5 minutes, then remove from heat.

  7. Once the muffins are baked, remove them from the oven and let them cool.

  8. Make a small hole in the center of each cooled muffin and fill it with a spoonful of chia jam. Add one fresh raspberry to each hole.

  9. Pipe the whipped coconut cream on top of the muffins. Decorate with freeze-dried or fresh raspberries.

Nutrition Information (Per 100g)

  • Calories: 204.19 kcal
  • Fat: 2.84 g
    • Saturated Fat: 0.14 g
  • Carbohydrates: 46.01 g
    • Sugars: 23.86 g
  • Protein: 5.54 g
  • Fiber: 6.67 g

Advice

The listed ingredient quantities yield 12 muffins.