Jan 23, 2016

Eggless Chocolate Muffin Recipe



I love baking muffins, not only they are delicious. But they are a breeze to make. You just measure few ingredients and dump them into a bowl, mix it and bake it. This is one kind of recipe, no creaming of butter is involved. It calls only for oil but the muffins turns out so moist and delicious. Not to mention so chocolaty..


Similar Recipes,
Homemade Cake Flour


The only thing i suggest is to use good quality cocoa powder since it makes all the difference. I used my trusty hersheys. You can get them easily in big supermarkets these days or you can look online..


Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 10 mins
Baking Time : 20 mins
Makes : 6 muffins
Recipe Source: Raks Kitchen

Ingredients:

All Purpose Flour / Maida - 3/4 cup / 90 grams
Sugar - 1/2 cup powdered / 100 grams
Baking Soda / Cooking Soda - 1/2 tsp
Salt - 1/4 tsp
Cocoa Powder - 3 tblspn
Ice Cold Water - 1/2 cup / 120 ml
Oil - 1/4 cup / 60 ml
Vanilla Essence - 1 tsp
Vinegar or Lemon Juice - 1 tsp

(My 1 cup measures 240 ml)

Method:

Preheat oven to 190 degree C. Line a 6 cup muffin mould with cupcake cases and set aside.

Take sugar,water, vanilla, oil and vinegar in a bowl and mix well till sugar is melted.

Take flour, cocoa, baking soda, salt in a bowl and mix well.

Pour the wet in the dry and mix gently.

Now use a icecream scoop to fill the muffin moulds.

Bake this in preheated oven for 20 mins.

Remove it and let it cool down.

Now remove it and serve warm

Pictorial:
Take all your ingredients
Line a muffin tray with cases and set aside..
PREHEAT OVEN TO 190 DEGREE C
Take sugar in a bowl


add in cold water


add oil


add vanilla


add lemon juice or vinegar


mix well till sugar is melted


take flour in a bowl


add salt and baking soda


add cocoa


mix well..my little hands helping me


now it is mixed up


add the wet mix in


mix gently


done


use icecream scoop for filling


fill the muffin cases till 3/4th


now it is done..it will take around 20 mins or so


Enjoy warm 


It turned out so soft and moist



12 comments:

  1. Hi aarthi..can I use wheat flour inthis recipe.if yes do I need to add anything thing in more quantity

    ReplyDelete
  2. For making cakes, which rack do we have to use in otg? bottom or middle rack?

    ReplyDelete
  3. Wow!!!! Such a mouthwatering fluffy muffin......thanks for posting easy chocolate muffin......I have doubt. For some cakes boiling water is used and for some ice cold water. Why.?

    ReplyDelete
  4. Sorry for repetitive question.
    Are these made in otg or microwave?
    Do silicon moulds work in otg?

    ReplyDelete
  5. Sorry for repetitive question.
    Are these made in otg or microwave?
    Do silicon moulds work in otg?

    ReplyDelete
  6. @Manaliit is made in OTG. u can make it in microwave convection mode

    ReplyDelete
  7. @anuu can use wheat flour..remove 2 tblspn of wheat flour from the measured cup and add 2 tblspn of cornflour to make muffins soft

    ReplyDelete
  8. I made as per the recepie. And the cupcake looked well. the cake rose and was looking normal , but the inside of the cake was gooyee, vo bread ke saman dikh raha tha par naram, aate ke saman tha, kya maine undercook kiya?? maine microwave convection mein 190 degree pe bake kiya tha. please help.

    ReplyDelete
  9. @Anonymousif the cake is gooey inside cook for a little longer. each oven will vary

    ReplyDelete
  10. As per the measurements I did but my batter was not thick like yours

    ReplyDelete

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