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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
Looking for an alternative to the traditional honey cake? Try soft, fragrant silan muffins with chocolate and pecan bits that add crunch from bite to bite. All you need is one bowl and a whisk, and they’re yours. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
3 large eggs
1/3 cup (75 grams) sugar
1/2 cup (160 grams) Heaven & Earth Date Syrup (or maple syrup or honey)
pinch of salt
1 teaspoon vanilla extract
1/2 cup oil
1/2 cup prepared coffee, lukewarm
1 and 1/2 cups (210 grams) flour
1 teaspoon Haddar Baking Powder
1/2 teaspoon baking soda
3 and 1/2 ounces (100 grams) pecans (or your favorite nuts), coarsely chopped
5 and 1/3 ounces (150 grams) Elite Bittersweet Chocolate (or milk chocolate, or white chocolate), coarsely chopped, divided
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a muffin pan with paper liners.
In a large bowl, whisk eggs, sugar, silan, salt, vanilla, oil, and coffee together until well blended.
Add flour, baking powder, and baking soda, and beat until smooth.
Add the pecans and three and a half ounces (100 grams) of the chopped chocolate. Gently fold together until evenly distributed.
Pour batter into muffin cups until three-fourths full. Sprinkle with remaining chopped chocolate.
Bake 15–25 minutes or until muffins have risen and are firm and golden, and a toothpick stuck into center comes out with moist crumbs. Cool completely and serve.
Recipe, photography, and styling: Natalie Levine
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delicious!!!!