Super juicy and vegan
Uncomplicated and soooo delicious
Crowd
12 pieces
Time
goes quickly
difficulty
Simply
Frosting ingredients
150 g vegan cream cheese
150 g vegetable margarine
50 g agave syrup
Ingredients Muffins
250 g flour
1 pack of baking powder
150 g sugar
1 pinch of salt
240 ml plant drink
90 g rapeseed oil
120 g apple sauce
2 tbsp Lemke Almond Butter Crunchy
2 large apples (approx. 450 g)
Here's how:
Mix the cream cheese with the margarine and sweeten with agave syrup or something similar.
Chill for at least 30 minutes.
Preheat the oven to 190 degrees top/bottom heat.
Wash the apples, quarter them and remove the core. Then cut into small cubes.
Place the dry ingredients in a large bowl and mix together.
Add the plant-based milk, oil, apple sauce and almond sauce and mix thoroughly with a whisk or mixing spoon until the dough is free of lumps. Fold the chopped apples into the dough.
Line a muffin tin with paper cases and distribute the batter evenly.
Bake in the oven on the middle rack for about 30 minutes.
Remove the muffins from the oven and let them cool.
Pipe the frosting onto the muffins using a piping bag and top with an almond.
Tip:
If stored in a cool place, they will stay delicious and juicy for at least 3 days.
