Eggless Milkless Chocolate Muffins Recipes

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 CHOCOLATE MUFFINS RECIPE

Steps:

• 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 an ice cream 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

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.

GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE

Steps:

• In a large bowl, combine all the dry ingredients together.
• Combine all the wet ingredients together in another bowl.
• Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
• Pour batter into a greased 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

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.

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.