Vegan marble muffins with cookie-dough centre and peanut crumbles

Ingredients

Directions

1. 1

   Chop chocolate and peanut bars separately. For the cookie core, mix 100 g margarine, 1 pinch of salt, vanilla essence and 75 g sugar with the whisks of the hand mixer until creamy. Briefly stir in 100 g flour and add 50 g chocolate.

2. 2

   Form approx. 12 walnut-sized balls from the dough and chill. For the crumbles, put 75 g margarine with 1 tbsp. sugar, 125 g flour and 1 pinch of salt in a bowl. Knead into crumbles with your hands.

3. 3

   Briefly mix in the peanut bar, set aside.

4. 4

   For the dough carrots, clean, peel and finely grate. Sieve 350 g flour with baking powder into a bowl. Add 200 g sugar. Add oil and oat drink while stirring. Fold in carrots briefly. Halve the dough.

5. 5

   Stir in half the cocoa and 50 g of chocolate. Line a muffin tray (12 trays) with paper cups. Spread the light pastry first, then the dark pastry. Put dough balls in the middle and spread crumbles on top.

6. 6

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Let cool down on a cake rack.