My search for the whole wheat eggless chocolate muffins ends here. And so will yours!
Eggless cake was never my cup of tea. Every time I tried one it would be a disaster. Besides that the condensed milk cake turned out to be too sweet for my taste buds.
But all the recipe browsing paid off and here I have an eggless cake which I like. And most important of all, my critic my son, likes it. What would you say if there is a demand to make the same muffin twice in a day?
The basic idea of the recipe came from Best Eggless Chocolate Cake. I converted it to a whole wheat version with minor variations and results were awesome.
The first time I made it I was not sure how it would turn out to be. At five in the morning, rushing to get school tiffin done and forgetting to add sugar to the cake batter I was more than sure that I was heading for a disaster. But thankfully I realised in time and got all the batter back in the bowl, added the sugar and once again spooned the batter into muffin mould.
In all this process the muffins became a little dense but very tasty. Having some and sharing some, six muffins were gone in no time.
Post school there was a demand for more muffins. How could I finish off all the six? So there was my oven back to work. And this yummy, scrummy muffin was once again a WIP project.
Forty five minutes later I had a fresh batch of muffins on my table.
Why don’t you too try it? This is how it goes.
- Whole wheat flour – 1 cup
- Baking powder – 1 tsp
- Baking soda – 1 tsp
- Sugar – 1 cup
- Salt – a pinch
- Dark cocoa powder – 1/2 cup
- Vanilla essence – 1 tsp
- Sunflower oil – 1/2 cup
- Milk – 1 cup
- Vinegar – 2 tsp
Pre-heat oven to 180 degree Celsius.
Add the vinegar to the milk and set aside.
Line the muffin cups. A large six muffin tray will be enough for these measurements.
Sieve the whole wheat flour, baking powder, baking soda and cocoa powder in a large bowl.
Add the sugar and a pinch of salt.
Using a dry whisk mix all the dry ingredients.
Add vinegar and oil to the milk. Mix.
Make a well in the dry ingredients and add pour in the liquid mix.
Using a wooden spatula, mix all the ingredients.
The batter will be thick. Don’t panic as it will not have a pouring consistency.
Spoon the batter into your muffin cups.
Bake in the preheated oven for 20-25 minutes.
Perform the toothpick test to check for doneness.
When the muffins are cooked, take out for the oven and transfer from the muffin tray to a cooling wire.
Good to know: The use of sunflower oil keeps the cake moist.
The same muffin can be made with refined flour by increasing the flour quantity to 11/4 cup.
Once the ingredients have been mixed immediately spoon into moulds or cups. We do not want the reactions to die and deliver a dense and heavy muffin.