Eggless Whole Wheat Chocolate Muffins -Super soft and Super quick

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 muffin much to suit my family’s taste buds.

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 more than satisfying. To sneak in that little bit of extra nutrition and make these guilt-free I added replaced two tablespoons of the flour with two tablespoons of ground almonds.

Fine ground almonds that blend evenly in the cake batter.

Now, getting perfect ground almonds is another thing I learnt through experience. All we need to do is freeze the almonds for a couple of hours and grind them when still chilled and hard. This yields a fine grind and when mixed to the cake batter it blends evenly.

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.

 

Eggless Whole Wheat Chocolate Muffins -Super soft and Super quick

Prep Time: 15 minutes

Cook Time: 25 minutes

40 minutes

6 large or 9 small

Eggless Whole Wheat Chocolate Muffins -Super soft and Super quick

Whole wheat eggless muffins with the goodness of almonds.

Ingredients

  • Whole wheat flour - 1 cup (minus 2 tablespoons)
  • Ground almond - 2 tablespoons
  • 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

Instructions

  1. Pre-heat oven to 180 degree Celsius.
  2. Add the vinegar to the milk and set aside.
  3. Line the muffin cups. A large six muffin tray will be enough for these measurements.
  4. Sieve the whole wheat flour, baking powder, baking soda and cocoa powder in a large bowl.
  5. Add the ground almond., sugar and a pinch of salt.
  6. Using a dry whisk mix all the dry ingredients.
  7. Add vinegar and oil to the milk. Blend to a smooth mix.
  8. Make a well in the dry ingredients and pour in the liquid mix.
  9. Using a wooden or silicon spatula, mix all the ingredients.
  10. The batter does not have a pouring consistency. We need to spoon it into the cups.
  11. Spoon the batter into your muffin cups.
  12. Bake in the preheated oven for 20-25 minutes.
  13. Perform the toothpick test to check for doneness.
  14. When the muffins are cooked, remove from the oven and transfer the muffins to a cooling wire

Notes

The almonds can be omitted and replaced with 2 tablespoons of flour instead.

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