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Roma Chocolatey Muffins

Roma Chocolatey Muffins

Use unsweetened cocoa powder or toasted carob powder along with the rich Kaffree Roma Roasted Grain Beverage crystals to make a vegan dessert muffin that is not too sweet. The flax seed meal or chickpea flour (also called “besan”) is needed to bind this batter. (Eggs give these muffins the wrong texture).

Makes 8 medium muffins. Prep=10 minutes. Baking=20 minutes. Total time=30 minutes.

Ingredients:

  • 3 Tbsp Kaffree Roma Roasted Grain Beverage crystals
  • 3 Tbsp unsweetened cocoa powder or toasted carob powder
  • 1/2 c sugar
  • 1/4 c vegetable oil
  • 1 c boiling water
  • 1 tsp vanilla
  • 1 1/2 c all purpose flour
  • 1/4 c flax seed meal or chickpea flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c broken pecans or walnuts
  • 16 pecan or walnut halves for top

Directions:

  1. Preheat oven to 350 degrees F and grease a pan of 8 medium muffin wells.
  2. In a medium heat proof bowl or beaker, blend the Kaffree Roma crystals, cocoa or carob powder, sugar, oil, boiling water and vanilla until well dissolved.
  3. In a large bowl stir the all purpose flour, flax seed meal, cinnamon, baking powder, baking soda and salt until well blended.
  4. Add the wet ingredients to the dry ingredients and stir just enough to moisten the dry ingredients. Fold in the broken nuts.
  5. Spoon batter into the prepared muffin pan, filling wells nearly to the top. Place two half nuts on top of each muffin.
  6. Bake about 20 minutes, or until a toothpick inserted in the thickest part comes out clean.
  7. Cool in pan for 5 minutes, then loosen sides and turn out onto a cooling rack. Serve as is, or with softened butter.

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