Black forest muffins Recipe Gluten-free, dairy-free (casein-free), vegan and hypotoxic.

Box of the gluten-free muffin mix from Cuisine l'Angélique

PORTIONS: 15


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ORGANIC INGREDIENTS

  • 1 box of Muffin mix
  • 2 large eggs* (110 g)
  • 100 g (1/2 cup)  light olive oil
  • 280 g (1 cup plus 2 tbsp) plant-based milk substitute** of your choice
  • 10 ml (2 tsp) vanilla extract
  • 195 g (1 1/2 cups) cherries, fresh or frozen, cut in 2
  • 100g dark chocolate, coarsely chopped

PREPARATION

  1. Preheat the oven to 350 °F.
  2. In a bowl, combine eggs, oil, plant-based milk substitute and vanilla extract. Beat with an electric mixer until foamy(about 2 minutes).
  3. Stir the dry mixture into the liquids and mix, again using an electric mixer, until the batter begins to thicken (about 1 minute).
  4. Add the cherries and chocolate with a  wooden spoon.  Pour the batter into muffin tins lined with paper moulds.
  5. Bake on the centre rack for about 30 minutes, until a toothpick inserted in the middle comes out clean.

Black forest muffins Recipe

Sans oeuf EGG-FREE VEGAN VERSION

* You may replace eggs with our chia-based egg substitute recipe.

TIP

** If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.

Morello cherries are undoubtedly the best for this recipe and gives that typical taste of the cherries of a black forest cake. I confess that we are privileged to have, in Compton, an organic producer of these delicious cherries, which I stock for the whole year:
Délices de Compton

See the product sheet of this mix to see nutritional values and ingredients.

VARIATION

Discover exciting variations with our muffin mix.