Vegan whole-grain chocolate muffins with nougat center

Ingredients for 1 servings:

• 185 g wholemeal flour
• ½ pack of baking powder
• 1 tsp psyllium husks
• 240 g plant milk (plant drink), unsweetened
• 75 g vegetable oil, tasteless
• 20 g baking cocoa
• 170 g sugar
• ½ packet of vanilla sugar
• 2 pinches of salt
• 100 g nut nougat cream, vegan
• 30 g vegetable oil, tasteless
• ½ tsp baking cocoa
• ½ tsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

In a mixing bowl, whisk the psyllium husks together with all of the plant-based milk for about 30 seconds. Let the mixture swell for at least 15 minutes. Caution! Do not accidentally add any fat or oil to the mixture while it is swelled, as this will prevent the psyllium husks from swelling properly. In the meantime, prepare the nougat filling. Simply whisk all of the ingredients for the nougat filling in a separate container until smooth. It’s best to sift the cocoa powder to avoid lumps. Weigh all of the remaining ingredients for the dough. Tip: It’s best to sift the baking powder and cocoa powder into the flour and mix with the flour to avoid lumps in the dough. In a mixing bowl, whisk together the sugar, vanilla sugar, and salt with the plant-based milk and psyllium husk mixture until the sugar and salt have dissolved. Stir in the neutral-flavored vegetable oil until well blended. Carefully fold in the flour, baking powder, and cocoa powder with a whisk. Only fold in until everything is combined. Please do not stir the flour too vigorously, as this would activate the gluten in the flour, which would result in the muffins not being as fluffy. Fill the muffin cases about 1/2 cm with batter. Then add a generous dollop of nougat filling. Once all the cases have been filled with the nougat filling, add enough batter to fill the cases until they are 3/4 full. Please do not fill any higher, as otherwise the batter may leak out of the cases. Bake the muffins on the middle rack at 180 degrees Celsius (top/bottom heat) for about 20 minutes. Once the muffins have cooled, decorate them as desired or simply dust with powdered sugar. Tip: Serve warm for those who love a runny nougat center. These muffins are sure to be a hit with guests who are skeptical of whole-wheat or vegan cakes. These delicate and moist muffins can, of course, also be made with white flour instead of whole-wheat flour. If you prefer white flour, simply reduce the amount of plant-based milk in this recipe by 15%. Psyllium husks are essential to this recipe; unfortunately, these muffins cannot be baked without them. The psyllium husks absorb a lot of liquid, making the muffins beautifully moist and fluffy.