Chocolate muffins

Ingredients for 12 servings:

• 1 cup(s) raisins, soaked in water/wine/rum
• 1 lemon(s), juice + zest
• 2 cup(s) kidney beans
• 1 cup(s) Lentils, red
• 100 g buckwheat
• ½ tsp anise, grind everything together
• ½ tsp sea salt
• 2 bags of vanilla sugar (Bourbon)
• 2 bags of baking powder, cream of tartar baking powder (17 g each)
• 6 tbsp cocoa powder (without sugar)
• 100 g almonds or other nuts, ground + (2 – 3 bitter ones added)
• 200 g cane sugar, more to taste
• 600 ml mineral water, carbonated
• 400 ml olive oil
• Fat, for the muffin trays 1 to 12 pcs.

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free – egg-free – dairy-free

Combine the dry ingredients. Combine the water, oil, and lemon juice, and mix everything well. Drain the raisins (discard the water and drink the rest immediately), and stir in. Grease the muffin tins well. 1 tablespoon of batter per hole is enough, as they’re only small, or no more than three-quarters full. Place both trays together in the oven for about 30 minutes at 160°C (fan oven), without preheating. That’s always enough for me.