Chocolate muffins with vegan caramel

When you have enough of wild garlic and dandelion and you crave a hardcore sugar rush. And you make these thingies.

For 12 muffins; Very simple; 7 min of preparation + 20 min baking

For the muffins

170 g white or wholewheat flour
159 g white or brown sugar
70 g cocoa
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
3 dl plant-based milk
0,6 dl oil (I used the olive oil but you can also use sunflower oil)
1 tablespoon of apple vinegar
1 tablespoons of vanilla extract

For the filling

12 teaspoons of jam of your liking

For the vegan caramel

4 tablespoons of date syrup
4 tablespoons of tahini

1. Start preheating the oven on 200°C.
2. In one bowl mix flour, sugar, cocoa, baking powder, baking soda and salt. In another mix milk, oil, vinegar and vanilla extract.
3. Mix the dry ingredients slowly in the liquid mixture.
4. Place papers in muffin molds or simply oil them. Add the mixture and bake for around 20 minutes or until the knife comes out clean.
5. Meanwhile mix the ingredients for vegan caramel.
6. When the muffins are baked cool them down. Then cut a small hole in each of them, add a teaspoon of jam and drizzle with caramel.
7. Serve. Or it might happen tha people around you will serve themselves.

Wise-ass corner

I used plum jam. Blueberry one would fit well also.

You can make tahini yourself. Blend sesame in a smaller food processor for a few minutes. Add 2 tablespoons of oil and blend some more. And tahini is done.