12/16/2018Muffins, brownies, cookies and cupcakes - Desserts

Mini Chestnut Cream Muffins

Name: Mini Chestnut Cream Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 35 pcs
Cuisine: Vegan
Ingredients: 1 tsp baking powder; 0.5 tsp baking soda; 1 tsp salt; 60 mL maple syrup; 175 mL soy milk; 20 mL vinegar; 60 mL neutral oil; 2 banana; 100 g chestnut cream; 40 g dark chocolate; 280 g all-purpose flour; 50 g sugar; 2 tbsp neutral oil

Christmas For hosting Autumn / Winter Blender-free

For: 35 pcsDifficulty: EasyPreparation: 20 minCooking: 20 min

Well, we felt like having chestnut cream to hold us over until Christmas! So we thought we could just make mini muffins, because they're delicate, very delicate, you can eat them non-stop... So here we go ;)

Oh, by the way, we're organizing a launch party to celebrate the release of the book :) It's on Thursday, December 20th, in Montreal, at Café Tuyo, from 6pm to 9pm! So, if you're around, we'd really love to see you there <3

Servings

Ingredients

Cups

-baking powder 1 (tsp)
-baking soda 0.5 (tsp)
-salt 1 (tsp)
-maple syrup 60 (mL)
-soy milk 175 (mL)
-vinegar 20 (mL)
-neutral oil 60 (mL)
-banana 2
-chestnut cream 100 (g)
-dark chocolate 40 (g)
-all-purpose flour 280 (g)
-sugar 50 (g)
-neutral oil 2 (tbsp)

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Steps

Mash the bananas. Add the maple syrup, soy milk, vinegar, and oil.
Mix together the flour, sugar, baking soda, baking powder, and salt. Pour onto the first mixture and combine using a rubber spatula.
Melt the chocolate and add it to the batter.
Preheat the oven to 350°F.
Lightly oil the mini muffin pans.
Divide the batter among your molds. Using a piping bag, inject some chestnut cream into the center of each little muffin.
Bake for 16 to 20 minutes!