I adore pecans, the silky texture and subtle taste … it is the perfect nut. I was seeing a beautiful friend who has just been blessed with her third child, and I thought I’d take some children friendly muffins across as a way of saying CONGRATULATIONS! And these Double chocolate and pecan muffins were a hit! We ate them warm out of the oven, with a licorice and peppermint tea and we were both very happy … and her children were very lucky that we left some for them! Vegan Double Chocolate and Pecan Muffins Recipe Type: Vegan muffin Prep time: 15 mins Cook time: 20 mins Total time: 34 mins Serves: 12 muffins Ingredients
Instructions Preheat oven to 180C and line muffin tray. I like to line the muffin tray with bright colours to bring some vibrancy to the chocolate muffin. In a large bowl, sift and mix the dry ingredients: flour, cacao, sugar, baking powder, baking soda, cinnamon and salt. Then add the chopped chocolate and pecans, and mix all thoroughly together. In a separate bowl, combine the wet ingredients: chia egg, mylk, coconut oil, vinegar, and vanilla. Stir in the dry ingredients into the wet ingredients until you have a smooth mixture, and all is well mixed. Don’t over mix though. Fill your muffin liners about 3/4 full with the batter, and bake for 20 minutes. Insert a toothpick into the middle and if it comes out clean, then you’re about to have the best morning, afternoon or snack attack! After 2-3 minutes, transfer to a wire rack to cool and then eat warm; and if you feel like sharing … share. If this bounty is all for you, then revel in these beautiful double chocolate and pecan muffins! If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope |
Categories
All
AuthorPenelope Jane Jones. Archives
November 2017
|