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Spicy Cherry Muffins with Poppy Seeds

Spicy Cherry-Poppy Seed Muffins


  • Author: Nele Liivlaid
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

Description

It’s been a long time since I posted a muffin recipe – I’ve been enjoying my quick barley bread Karask too much! Maybe it’s because I hadn’t had muffins for a while or the recipe just turned out so perfect, but those muffins were a real delight.


Ingredients

Scale

DRY

WET

  • 10 figs, chopped
  • 260ml unsweetened plant-based milk
  • 2 ripe bananas
  • 2 heaped tbsps unsweetened applesauce
  • 2tbsps peanut butter
  • Pinch of sea salt or Himalayan salt 
  • 50g (1.8oz) dark (at least 70% of cacao) chocolate with chilli, chopped
  • 24 cherries, fresh or frozen

Instructions

  1. Preheat oven to 180 C (355 F).
  2. Chop the figs and soak in plant-based milk for at least half an hour. If you soak them longer, place them in the fridge.
  3. While the figs are soaking combine all dry ingredients in a bowl and finely chop the chocolate.
  4. Place the figs and milk in blender. Add all the remaining wet ingredients and blend until smooth.
  5. Pour the wet mixture on dry ingredients and mix well. Make sure there are no lumps. Now stir in chopped chocolate.
  6. Fill 12 muffin forms (I use silicone forms) with the dough and finally stick two cherries into each muffin.
  7. Bake for 25-30 minutes. Let cool a bit before you try to remove them from the forms.
  • Cook Time: 25 minutes
  • Method: Baking

Nutrition

  • Serving Size: 1 muffin
  • Calories: 218 kcal
  • Fat: 5.4g
  • Carbohydrates: 36.8g
  • Fiber: 6.42g
  • Protein: 5.5g

Keywords: cherry-poppy seeds muffins

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