Vegan vanilla and chocolate muffins with pudding topping

Ingredients for 1 servings:

• 350 g spelt flour
• 1 packet of baking powder
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g butter substitute, soft
• 300 ml soy milk (soy drink)
• 3 tbsp cocoa powder
• 500 ml soy milk (soy drink) vanilla flavor
• 40 g cornstarch
• 4 tbsp sugar
• 1 vanilla pod(s)
• 1 pinch of salt
• 2 tbsp baking cocoa
• 100 g dark chocolate, vegan
• 1 cup whipped cream, vegan, 200 ml

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 27 minutes; Total time approx. 2 hours 12 minutes

without egg, for 12 pieces

To make the light muffin batter, first combine the flour, baking powder, sugar, vanilla sugar, and salt in a mixing bowl. Then stir in the softened, vegan butter. Finally, add about 300 ml of soy milk and mix everything well. The batter should be nice and creamy. Divide half of the batter between 6 muffin cups. Now stir the cocoa powder and a small splash of soy milk into the batter. Pour the chocolate batter into the remaining 6 muffin cups. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes; be sure to do a skewer test. If there is still too much batter sticking to the muffins, extend the baking time. Once cooled, decorate the muffins with the topping. To make the topping, first cook the vanilla and chocolate pudding and let it cool. For the vanilla pudding, pour 5 tablespoons of the soy milk into a bowl and whisk together with 20g of cornstarch, 2 tablespoons of sugar, half a vanilla pod, and salt until all lumps have dissolved. Bring the remaining drink to a boil, stirring regularly to prevent it from burning. Remove the soy milk from the heat when it just starts to boil. Stir in the cornstarch mixture with a whisk. Bring everything back to a boil over medium heat, stirring continuously, let it simmer for about a minute, and remove from the heat. For the chocolate pudding, pour 5 tablespoons of the soy milk into a bowl and whisk together with 20g of cornstarch, 2 tablespoons of sugar, half a vanilla pod, 2 tablespoons of cocoa powder, and salt until all lumps have dissolved. Bring the remaining drink to a boil, stirring regularly to prevent it from burning. Remove the soy milk from the heat when it just starts to boil. First, melt the vegan chocolate in it and then whisk in the cornstarch mixture. Bring everything back to a boil over medium heat while stirring, simmer for about a minute, and then remove from the heat. To prevent a skin from forming while cooling, cover the surface immediately with cling film. Refrigerate the pudding for at least an hour to achieve a firm consistency (Tip: You can also prepare the vegan pudding the day before). It will keep well in the refrigerator for up to three days if left uncovered. Now beat the vegan whipped cream with a hand mixer until stiff peaks form and fold half of it into each of the two pudding mixtures. Decorate the light muffins with a vanilla pudding topping and the dark muffins with a chocolate pudding topping. This recipe makes 12 muffins.