December 14, 2016
Use unsweetened cocoa powder or toasted carob powder along with the rich Kaffree Roma roasted grain beverage to make a vegan dessert muffin that is not too sweet.
1Preheat oven to 350 degrees F and grease a pan of 8 medium muffin wells.
2In 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.
3In a large bowl stir the all purpose flour, flax seed meal, cinnamon, baking powder, baking soda and salt until well blended.
4Add the wet ingredients to the dry ingredients and stir just enough to moisten the dry ingredients. Fold in the broken nuts.
5Spoon batter into the prepared muffin pan, filling wells nearly to the top. Place two half nuts on top of each muffin.
6Bake about 20 minutes, or until a toothpick inserted in the thickest part comes out clean.
7Cool in pan for 5 minutes, then loosen sides and turn out onto a cooling rack. Serve as is, or with softened butter.
ADDITIONAL RECIPE NOTES