Eggless Chocolate Chipit Snackin Muffins Recipe Foodcom

EGGLESS MUFFINS WITH CHOCOLATE CHIPS

Steps:

• In a bowl, take Milk, Oil, Vanilla Essence and Sugar. Mix all well.
• Take another bowl. Mix All-purpose flour, Baking soda, Baking powder, Coffee powder and Cocoa powder in it. Sieve all the dry ingredients all together.
• Mix all the dry ingredients into wet ingredients and fold gently to make a smooth batter.
• Add one tablespoon of Vinegar to the batter and keep the batter aside for 5 minutes
• Meanwhile, preheat the oven at 180 °C for 10 minutes.
• Take a muffin tray and arrange muffin liners in it.
• Fill all the muffin moulds up to ¾. Sprinkle some Choco chips.
• Bake these muffins at 180 °C for 25 minutes or until they pass the toothpick test.
• Once done, take out baked muffins and let them cool.

EGGLESS BAKERY-STYLE CHOCOLATE CHIP MUFFINS

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.

EGGLESS, MILKLESS CHOCOLATE MUFFINS

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.

EGGLESS CHOCOLATE CHIPIT SNACKIN' MUFFINS

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 PEANUT BUTTER CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
• Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.
• Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.