Juicy Chocolate Pear Muffins
Gang/Type: Dessert, Cake
Ergibt/Yield: 12 Muffins
  • 2 tbsp flaxseed, ground
  • 6 tbsp water
  • 250 ml (1 cup) soy milk
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 60 ml (1/4 cup) neutral tasting oil
  • 250 g (8.8 oz) white flour - spelt or wheat
  • 140 g (4.9 oz) sugar
  • 2 1/2 tbsp cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 medium-sized, not too juicy pear - about 200 g (3.5 oz)
  1. Preheat the oven to 180° C (360° F) and line a muffin tray with paper liners.
  2. Combine the flaxseed and water and let jelly. Also combine soy milk and apple cider vinegar and let curdle. Peal and finely cube the pear. If it is very juicy mix with one tablespoon of corn starch.
  3. Combine all dry ingredients in a bowl with a whisk. Then add the wet ingredients and quickly combine. Don't overmix or your dough will get tough. Fold in the pear cubes.
  4. Pour the batter in the paper liners and bake in the oven for about 20 minutes, until a toothpick comes out clean. Let the muffins cool in the tray for 5 minutes, then remove and let cool on cooling rack.
To pour the batter IN the paper liners and not around them, I use an ice cream scoop with ejection function, that I have bought years ago. I ground the flaxseed in my Personal Blender.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/saftige-schoko-birnen-muffins/