Chocolate muffins

Ingredients for 12 servings:

• 1 cup(s) chickpeas, ground
• 1 cup(s) ground red lentils
• 1 cup(s) corn, ground
• 1 tsp anise, with ground
• 100 g ground almonds / nuts
• ¼ tsp sea salt
• 5 tbsp cocoa powder
• 1 bag of baking powder (cream of tartar baking powder, 17 g)
• 150 g cane sugar, up to 200 g
• ½ lemon(s), the peel
• 1 bag of vanilla sugar (Bourbon)
• 100 g raisins, soaked for 24 hours in rum 54% + red wine, or in water
• 3 cup(s) mineral water, carbonated
• Fat, for the muffin tin
• powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free / egg-free / dairy-free / soy-free / butter-margarine-free

Combine everything from chickpeas to vanilla sugar. Add water and mix well. Finally, fold in the drained raisins and pour into the greased pans. Bake at 160°C (convection oven), do not preheat, for 30-40 minutes; test with a needle. Leave in the pans for a short time to allow to set. Carefully tip out the mixture and cool on a wire rack. Sprinkle with powdered sugar. Enjoy! My own creation.