Vegan chocolate muffins with apricot compote
Prep
40 min
Cooking
20 min
Difficulty
Easy
Instructions
Sift the flour, cornflour, cocoa and baking powder into a bowl.
Add the sugar, melted butter and water; mix quickly with a whisk until the mixture is smooth.
Spoon half the batter into the muffin cases, add the apricot jam to the centre and top with the remaining batter.
Finish by scattering the chocolate pieces over the top.
Bake in a preheated oven at 180°C for about 15–20 minutes, or until cooked through.
Leave to cool before serving.
Products used
Ingredients
50g
cornflour
30g
unsweetened cocoa powder
100g
50g
vegetable shortening (or sunflower oil)
150ml
water
8g
instant baking powder
