Chocolate Muffins

300g (2 1/2 cup) whole-grain flour
40g (1/3 cup) unsweetened cocoa
150g (1 1/4 cup) sugar
1 pinch vanilla
1 teaspoon soda
1 teaspoon baking powder
1 pinch salt

7 tablespoon raspberry or apricot jam
375ml (1 2/3 cup) soy milk
125ml (1/2 cup) rapeseed or sunflower oil

Optional chocolate topping:
40ml (1/4 cup) soy milk
60g (1/2 cup) powdered sugar
100g dark chocolate
2 tablespoon agave or maple syrup

Prepare a muffin tin with muffin papers and preheat the oven at 180 degrees Celsius (365 degrees Fahrenheit).

In a bowl stir together flour, sugar, vanilla, salt, soda, cocoa until finely mixed.

Then heat the soy milk with the oil and the jam slowly and stir until it becomes one liquid mass. Wait for it to cook once then take it from the stove.

Stir the hot liquid carefully into the dry ingredients with a whisk. Don't stir too much only until all the ingredients are wet. Otherwise the muffins won't be fluffy.

Place the dough in the muffin papers (in case you don't want to make the topping add your sprinkles or extras now) and let them bake in the oven around 12-20 minutes or until nothing will stick to a wooden skewer.

Let the muffins cool, then take them out of the tray.

Optional topping - Heat the soy milk and chocolate in a pot and keep stirring. Then return from the stove and stir in the syrup and the powdered sugar with a whisk. Add more liquid in case it is too solid. Then spread it onto the cold muffins and add sprinkles, coconut or other extras.