Eggless Muffins With Chocolate Chips Food

EGGLESS, MILKLESS CHOCOLATE MUFFINS

Eggless, Milkless Chocolate Muffins image

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

Ingredients

4 1/2 cups all-purpose flour
3 cups white sugar
1 cup unsweetened cocoa powder
1 cup vegetable oil or 1 cup canola oil
3 cups water
3 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons vanilla extract

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

Eggless Chocolate Chipit Snackin' Muffins image

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

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup warm water
1/2 cup chocolate chips

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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