How many muffins do you want to bake?
These gluten-free and vegan brownie muffins are a true chocolate treat! KOMEKO KUCHENGLÜCK and the beetroot tortillas make them wonderfully moist and give them a subtle earthiness that perfectly complements the intense chocolate flavor. Perfect for winter, with coffee, or as a special dessert with a delicate topping.
#gluten-free
#vegan
#winter
Ingredients
For the dough:
-
100
g
KOMEKO KUCHENGLÜCK
-
50
g cocoa powder
-
5
g baking powder
-
1
Pinch of salt
-
100
g walnuts
-
125
g brown sugar
-
1
pack of vanilla sugar
-
125
g water
-
75
g vegetable oil
-
2
pcs. Beetgold Beetroot Tortilla
Miscellaneous:
-
Couverture or caramel sauce
Preparation
- Preheating:
Preheat oven to 150 °C (top/bottom heat) and grease muffin tins. - Prepare tortillas:
Cut out circles (Ø 9 cm) from the tortillas, make four small cuts of about 2 cm and place them in the muffin tins so that they take on the shape. - Make the dough:
Mix together KOMEKO KUCHENGLÜCK, cocoa, baking powder, and salt. Roughly chop the walnuts and add them. Add sugar and vanilla sugar and stir well. - Liquid ingredients:
Add water and mix thoroughly at high speed until a creamy mixture forms. Reduce the mixer speed and gradually add the oil in small portions, mixing well between each addition to ensure the oil is fully incorporated. - Bake:
Fill the mixture into the prepared muffin tins and bake at 150 °C top/bottom heat for about 35 minutes. - Decorate:
Let the muffins cool and then coat them with chocolate or caramel sauce as desired.
