Cherry & Poppy Seed Muffins


Total: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
Yield: 12 big muffins

These soft and moist muffins are a real delight!

Ingredients

Dry

Wet

Preparation

  1. Preheat oven to 355 degrees F (180 C).
  2. Chop the figs and soak in plant-based milk for at least half an hour.
  3. While the figs are soaking finely chop the chocolate and set it aside. Combine all other dry ingredients in a bowl. Place the figs and milk in blender. Add all the remaining wet ingredients and blend until smooth.
  4. Pour the wet mixture on dry ingredients and mix well. Make sure there are no lumps. Stir in chopped chocolate.
  5. Fill 12 muffin forms (I use silicone forms) with the batter and place two cherries into each muffin.
  6. Bake for 25-30 minutes. Let cool a bit before removing from the forms.

Tip

  • Try using chili chocolate for a little kick

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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