Eggless Muffins With Chocolate Chips Food
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 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.
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