Moist, fluffy chocolate spice muffins

Ingredients for 1 servings:

• 250 g sugar
• 300 g flour
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 3 tbsp, heaped cocoa powder, unsweetened
• 3 tbsp, heaped cocoa powder, sweet
• 2 tsp, leveled gingerbread spice
• 5 tbsp, heaped applesauce
• 100 ml oil
• 350 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

without milk and egg

Mix all the dry ingredients together in a bowl. Add the applesauce, oil, and water and mix with a whisk or hand mixer until batter forms. Grease the muffin tins and dust with cocoa powder, or simply use muffin cups. If you have a 12-hole muffin tin, you’ll have some batter left over. I simply poured the leftover batter into a loaf pan and baked it a little longer, but a casserole dish works too. Bake the muffins in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) top/bottom heat for about 15 minutes on the middle rack. After they had cooled, I topped the muffins with chocolate glaze and sprinkles. They’re still light and moist even after a couple of days in the fridge.