Red Wine and Chocolate Muffins

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I recently remembered that years ago I had a (non vegan) chocolate red wine cake recipe that I liked so much that I baked it many times. Inspired by these flavors I developed the following vegan muffin recipe. Chocolate, red wine and a hint of cinnamon form a perfect combination for the holiday season.

Red Wine and Chocolate Muffins

makes 7 muffins

Ingredients:

Make sure that all the ingredients are at room temperature

  • 1 tablespoon ground flaxseeds
  • 120g (4.2 oz) whole wheat pastry flour
  • 40g (1.4 oz) cocoa powder
  • pinch of salt
  • 1 teaspoon baking powder
  • 1 ½  teaspoons cinnamon
  • 80g (2.8 oz) brown sugar
  • 130ml (½ cup) red wine
  • 1 teaspoon vanilla flavor
  • 45g (1.6 oz) coconut oil

Procedure:

  1. Preheat the oven to 375° F (190° C) and prepare the mold by putting paper molds into the muffin pan.
  2. Make a flaxseed egg by whisking together 1 tablespoon ground flaxseeds and 3 tablespoons lukewarm water. Whisk energetically until it starts to get slimy. Let rest and set aside for at least 10 minutes.
  3. In a big bowl, sift together the flour, the cocoa powder, the salt, the baking powder and the cinnamon. Add in the brown sugar.
  4. In another bowl whisk together the wine and the vanilla.
  5. In a third bowl emulsify the coconut oil with 1 tablespoon water. Whisk in the wine. Mix in the flaxseed egg.
  6. Pour the wet ingredients into the dry ingredients and mix until well combined.
  7. Divide into the muffin pan and bake at 375° F (190° C) for 15 to 20 minutes or until a toothpick inserted comes out clean.
Bon appetit

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