I probably bake too many muffins. But I have a good reason for it. Whenever I want to try out a new ingredient, muffins are perfect for this purpose. Meagan gifted me with a package of Dandies vegan marshmallows and at first, I didn’t really know what to do with them. Especially because they did all stick together in their package due to their long trip. And because I can’t even remember the last time I had marshmallows. And when I had them, I ate them straight from the package. I think I don’t know anybody who ever baked with marshmallows. But yesterday I did. And I made muffins. And they turned out amazing!
So what’s up with that weird name, you ask? Mäusespeck is the German name for marshmallows. Mäuse means mice and speck means ham or bacon. I never figured out whether it was bacon for mice or from mice. These muffins don’t contain any mice and definitely no ham. They are filled with vegan marshmallows, dried cranberries, and chocolate chunks. Not very healthy, but definitely cruelty-free!
Mäusespeck Muffins (makes 12 muffins)
300 ml (1 1/4 cups) non-dairy milk
1 tablespoon ground flax-seed
1 tablespoon apple cider vinegar
240 g (2 2/3 cups whole spelt flour or 2 cups whole wheat flour)
27 g (5 tablespoons) Dutch processed cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
75 g (6 tablespoons) sugar
60 g (1/4 cup) soy yoghurt
60 ml (1/4 cup) canola oil
1/2 teaspoon ground vanilla (or 1 teaspoon vanilla extract)
50 g (15 pieces) Dandies vegan marshmallows, each marshmallow chopped into four pieces.
40 g (1/3 cup) dried cranberries
50 g (1.75 oz) semisweet chocolate, chopped
Preheat oven to 175°C (350°F). Line a 12-cup muffin pan or lightly brush with oil.
In a bowl, combine non-dairy milk, flax-seed, and vinegar. Let sit for 5 minutes. In another bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Stir yoghurt, oil, and vanilla into non-dairy milk mixture. Add liquid to dry ingredients, stir until combined and fold in marshmallows, cranberries, and chocolate.
Bake for 20 minutes. Let sit in the pan for five minutes before removing.
If you have a blowtorch, you can place an additional marshmallow on top of each muffin and briefly roast it: