Today we have a 100% guilt-free sweet proposal for you! These muffins are vegan and sugar-free and will satisfy your craving for a delicious dessert if you have just started to follow the Easter fasting tradition or you are on a vegan diet in general. Also, the recipe is rather easy to prepare.
250 g. Rosey’s mark rose and strawberry jam
200 ml water / rose tea
170 ml sunflower oil
1 table spoon cinnamon
1 table spoon baking soda
600 g flour
In a big bowl dissolve the jam into the water/tea. Add the oil, cinnamon, and the flour with the baking soda. When adding the flour, sift it and add it slowly while stirring. Stir until you get a thick dough.
We use silicone rose shaped baking molds for greater effect. Put one table spoon of dough in the muffin mold and form a little hole to host the jam. Add a tea spoon of jam and cover with a table spoon of dough.
Bake at preheated oven on 180 degrees Celsius for about 20 min. Check if they are ready with a toothpick. You can add a small fresh strawberry when serving. Enjoy!