EGGLESS CHOCOLATE MUFFINS WITH BISCUITS
The most easy recipe of chocolate muffins made using just 3 ingredients.
Provided by blessmyfoodbypayal
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- preheat oven at 180°C.
- grease the muffin moulds & keep aside.
- add all the biscuits in a grinder & grind them to a fine powder.
- transfer powdered biscuits in a bowl.
- add luke warm milk in the bowl, keeping 1 tbsp aside, and mix.
- add eno salt at the center of the batter.
- now add that 1 tbsp of milk, earlier kept aside, over the eno and mix.
- pour batter into the muffin moulds with the help of a spoon.
- tap the moulds to even the batter.
- bake for 20 minutes @180°C in the middle rack of a preheated oven with both the rods on.
- check the done ness of muffins by inserting a toothpick. if toothpick comes out clean, your cake is ready.
- take out of the oven & leave on the wire rack to cool down completely.
- your chocolate muffins with 3 ingredients are ready. Enjoy
EGG FREE CHOCOLATE MUFFINS
Steps:
- Pre-heat the oven to 150C
- Put the flour, baking powder and cocoa powder into a bowl and then sift into a large mixing bowl. Stir in the sugar.
- Put the milk, oil and vanilla extract into a measuring just. Whisk together then pour onto the dry ingredients. Fold together until just combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Stir in about two thirds of the chocolate chips.
- Spoon the mixture into the muffin cases. Sprinkle the extra chocolate chips on top of the muffins.
- Bake in the pre-heated oven for about 20 minutes. Check with a skewer or cocktail stick and if it comes out clean they are ready.
- Let the muffins cool for a few minutes in the tin and then transfer them to a wire rack to finish cooling.
Nutrition Facts : Calories 161 kcal, Carbohydrate 26 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 20 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
EGGLESS BAKERY-STYLE CHOCOLATE CHIP MUFFINS
These Eggless Bakery-Style Chocolate Chip Muffins are soft and moist with a crackly muffin top! The scrumptious morsels will be out of the oven in a flash, ready to start everyone's day on a happy note.
Provided by Oriana Romero
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners. You can also use a jumbo 6-count muffin pan.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add the chocolate chips and mix to coat with the flour mixture.
- In a mixing bowl, combine melted butter, oil, sugar, buttermilk, vinegar, and vanilla.
- Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
- Fill the muffin cups right to the top. Optional: sprinkle the tops with coarse sugar.
- Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. NOTE: for jumbo muffins (no regular), bake for 25 - 30 minutes, until domed and golden brown.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Nutrition Facts : Calories 293 kcal, Carbohydrate 42 g, Protein 4 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 16 mg, Sodium 176 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
EGGLESS CHOCOLATE CHIPIT SNACKIN' MUFFINS
An eggless muffin, that stays quite moist. Try sprinkling some chocolate chips on top before placing in the oven.
Provided by Martina
Categories Quick Breads
Time 35m
Yield 8-10 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a bowl combine flour, sugar, cocoa, baking powder, baking soda and salt.
- Make a well in the centre.
- Add oil, vanilla, vinegar and warm water.
- Stir just until moist.
- Stir in chocolate chips Spoon batter into paper-lined muffin tins, filling to top.
- Bake for 15-20 minutes.
EGGLESS, MILKLESS CHOCOLATE MUFFINS
This is a very moist and chocolaty muffin that is very simple to make, that's perfect for people with an allergy to eggs, or an allergy to milk.
Provided by Jessie_loves_desser
Categories Dessert
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175 01456C), grease 12 muffin cup tins or line with muffin liners.
- In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
- Add oil, water and vanilla and mix thoroughly.
- Spoon batter into prepared muffin cups until full. Bake at 350°F (175°C) for 20-30 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 275.2, Fat 9.8, SaturatedFat 1.5, Sodium 207.7, Carbohydrate 45, Fiber 1.8, Sugar 25.3, Protein 3.1
EGGLESS CHOCOLATE COOKIES
A chewy, moist, chocolate cookie. Easily vegan with vegan margarine. Prep time includes chilling. If you make drop cookies, chilling is not necessary but recommended.
Provided by brithebaker
Categories Drop Cookies
Time 50m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Cream margarine, oil, sugar and 1 T water until light and fluffy.
- Mix in remaining 2-3 T of water and beat well.
- Mix dry ingredients.
- Add to margarine mixture and mix until combined.
- Refrigerate for 30 minutes to an hour.
- Preheat oven 400°F (200°C) and grease a cookie sheet well.
- Make 24 balls (can also do drop cookies).
- Bake for 10 minutes, should be very puffy.
- Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.
Nutrition Facts : Calories 74.5, Fat 3.2, SaturatedFat 0.6, Sodium 72.8, Carbohydrate 10.9, Fiber 0.4, Sugar 6.2, Protein 0.8
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