Sesame & Choco Vanilla Muffins

Yesterday I played with some maple syrup and baked some tea time muffins for the lil’ goblins. For the first time I was really satisfied with my vanilla batter, and the results after the baking!


240 g flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 tbsp sesame seeds
3 tbsp vanilla extract
2 tsp apple cider vinegar
45 ml organic canola oil
140 ml rice milk
140 ml maple syrup
100 g dark chocolate chunks

Preheat your oven to 175°C.
Sift all the dry ingredients (except chocolate chunks & sesame seeds) in a bowl using a strainer. Whisk the ingredients to mix them well.
Put all the liquid ingredients in another bowl and whisk well until well blended. Pour the liquid mixture into the dry one and stir till the batter is smooth and homogeneous. Add the chocolate chunks & sesame seeds and mix again.
Put 12 paper cups in a standard muffin tin. Spoon the batter into the cups (3/4 full) and bake for 15/20 minutes or until the muffins are risen and golden on the top.
They are lovely when hot (if you like melt chocolate…) but they taste much better cold, according to me!



2 thoughts on “Sesame & Choco Vanilla Muffins

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