Vegan Choc-Muffins

Preheat the oven to 190°C (convection). Grease a muffin tray, or line a muffin tray with muffin cups.

Cream the soft margarine until frothy and then mix in the cane sugar. In a second bowl, combine all the dry ingredients together. Add the dry ingredients, alternating with the milk and the coffee, to the butter and sugar. Divide the batter between the muffin forms.

Knead together 75 g spelt flour, 25 g sugar and 50 g margarine until a rough crumbly dough forms. Divide the streusel into two equal portions. Sprinkle one half of the dough on the muffins. Add 2 tablespoons of cocoa powder to the other half and mix the dough until combined. Sprinkle onto the muffins.

Bake for ca. 20 minutes in the preheated oven. Remove muffins from the oven, allow cooling in the tray for 5 minutes. Transfer muffins to a wire rack and cool completely.