“These muffins are super good.” Those are the words of a satisfied reviewer of my cooking adventures.
Eggless cakes were 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 browsing, trying and testing recipes paid off and here I have an eggless muffin much to suit my family’s taste buds. It did take a couple of attempts to arrive at the perfect proportions but now it is finally a recipe that stays with me. Now I have lost count of the number of times I have baked these Eggless Wholewheat Chocolate Almond Muffins. That is some grand name for a simple muffin. 🙂
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 some almond. The almond powder also gives it a grainy texture.
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.