This somewhat non-traditional take on babka muffins is the creation of Jewish Veg supporter Rachel Grossman. Rachel has a Jewish food blog at www.heebavore.com
1) Line 24 muffin cups with paper liners and spray the muffin papers with nonstick spray. Set aside. Meanwhile, whisk the warm water and yeast together in a bowl. Measure out the sugar and sprinkle a pinch of it into the water. Allow the yeast to proof for five minutes.
2) Meanwhile, sift the flour and salt together, and in another bowl mix the almond milk and mashed potatoes together (until there are no lumps). Add all the sugar, flour mixture, and milk mixture to the yeast and mix with a hand mixer until it pulls together. Turn the mixer speed up a notch and add the margarine a tablespoon at a time. Mix for 10 minutes. It’s true that the dough looks like a mess, but you know — whatever, have fun with it! Dump it on the counter and knead it into submission
3) Form the dough into a ball and place in an oiled mixing bowl. Cover with plastic wrap and place in a warm, draft-free place to rise for 2.5 hours. While the dough is rising make the chocolate filling by combining all the chocolate filling ingredients and kneading them together with your hands until the margarine is completely incorporated.
4) Scrape dough from the bowl onto a lightly floured surface. Press the air bubbles out and use a lightly floured rolling pin to roll the dough out into a 16″x12″ rectangle. Spread evenly with the chocolate filling. Then cut the dough in half the long way and roll each rectangle up the long way. Cut each roll into twelve equal pieces and place each piece in a prepared muffin cup. Sprinkle garam masala on the top of each muffin. Cover loosely with plastic wrap and let rise in a warm place for 30 minutes or so. Preheat the oven to 350º during this final rise. Bake muffins for 20 to 25 minutes, until golden brown. Cool on a wire rack.