Lenten Cherry Muffins
4 servings
20 minutes
Vegan cherry muffins are a light, fragrant, and delicate treat from European cuisine, perfect for those following a plant-based diet. The history of this recipe is tied to the desire to create baked goods rich in flavor and texture without using animal products. The sweet notes of vanilla soy milk and brown sugar blend beautifully with the warm aroma of cinnamon and cardamom, while dried cherries add an exquisite tartness and fruity richness to the muffins. These muffins are ideal for morning coffee, a light snack, or tea time on a cozy evening. Their softness and pleasant moisture make each bite delightful, while the tender dough covered with a caramel crust transforms simple vegan baking into a true gastronomic delight.
1
Preheat the oven to 180 degrees. Grease the muffin pan with butter or place a paper liner in each cup.
- Coconut oil: 80 ml
2
In a bowl, mix both sugars, coconut oil, and soy milk. Stir until the sugar dissolves.
- Sugar: 100 g
- Brown sugar: 25 g
- Coconut oil: 80 ml
- Vanilla soy milk: 360 ml
3
In another bowl, mix both flours, baking powder, cinnamon, cardamom, and salt.
- Wheat flour: 300 g
- Flaxseed (linseed) flour: 2 tablespoons
- Baking powder (raising agent): 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground cardamom: 0.3 teaspoon
- Salt: 0.3 teaspoon
4
Combine both mixtures, mix well, and fold in the cherry.
- Dried cherries: 150 g
5
Place the dough in muffin molds, filling them three-quarters full. You can sprinkle brown sugar on top.
- Brown sugar: 25 g
6
Bake for about 25 minutes until done, leave in the mold for 5 minutes, then transfer to a rack and cool.
