Fluffy Marble Muffins
Gang/Type: Cake
Ergibt/Yield: 12 Muffins
For the light dough:
  • 2 tbsp (golden) flaxseed, ground
  • 6 tbsp water
  • 180 ml (3/4 cup) soymilk
  • 1 tsp apple cider vinegar
  • 240 g (1 1/2 cups) white flour - spelt or wheat
  • 140 g (1/2 cup plus 2 tbsp) sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 60 ml (4 tbsp) neutral tasting oil
  • 2 tsp vanilla extract
For the dark dough additional:
  • 2 tbsp cocoa powder
  • 1 tbsp soy milk
  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.
  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.
  4. Spread one tablespoon of batter in the paper liners until they are almost half full. Mix the cocoa powder and soy milk with the leftover dough and spread evenly on the light dough.
  5. Pull the dark dough under the white dough using a teaspoon handle and making two twirls. Level the top to get even muffins.
  6. Bake in the oven for 20 - 25 minutes until a toothpick comes out clean. Let the muffins cool in the tray for 5 minutes, then transfer to a cooling rack and let cool completely.
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/fluffige-marmormuffins/