Zubereitung
30 Minuten
Ingredients
4 Portions
12
muffins:
250
g
flour
50
g
baking cocoa
150
g
sugar
1
pinch(es) of
salt
1
package(s)
baking powder
2
tsp
gingerbread spice
250
ml
oat milk
80
ml
neutral oil
150
g
dark chocolate drops
for the topping:
200
ml
vegan whipped cream
1
package(s)
Petrella Vegan Plain (140 g)
1
tsp
vanilla paste
1
tsp
cinnamon
1
package(s)
vanilla sugar
a few
christmas sprinkles
This is how it's done:
- Mix flour, baking cocoa, sugar, a pinch of salt, baking powder, and gingerbread spice in a bowl.
- Stir together oat milk and oil, then add to the flour mixture and mix into a smooth dough.
- Mix chocolate drops into the batter, fill the muffin cups with the batter (leave about a finger's width at the top).
- Bake the muffins in a preheated oven at 160 °C with circulating air for about 15–18 minutes (toothpick test).
- Whip the cream until stiff. Gently fold in Petrella Natur, vanilla paste, and cinnamon until a creamy, stable mixture forms. Sweeten to taste with vanilla sugar.
- Top the cold muffins with the cream and decorate with cinnamon and sprinkles to taste.
Our products
Discover our Petrella fresh variety
Discover the true freshness in each of our Petrella varieties. Whether dairy-based or plant-based,
We process fresh ingredients from nature, such as fresh chives or fresh peppers, every day and mix them into our delicious Petrella.
