as a family we are chocolate lovers and any sweet or dessert with chocolate gets finished in no time. on one of my visits to the nearby super store, i managed to get callebaut chocolate chips and chocolate bars. one bite of the chocolate chip and it tasted real chocolate than the chocolate chips i have so far managed to get here.
so with the chocolate chips i made these chocolate muffins a couple of times. the crumb and texture is soft, light and so good, that no one will come to know that the muffins are eggless and made from whole wheat flour. when my folks had them, they thought i have added condensed milk and were pretty surprised that the only liquids that have been added are water and vinegar.
these eggless muffins can be baked both in the regular oven and in the convection mode of a microwave oven. i am not sure about baking in a pressure cooker. the recipe yields 7 regular muffins. you can easily double the recipe.
(measuring cup used, 1 cup = 250 ml)
1 cup whole wheat flour, leveled, 120 grams
½ tsp baking soda, leveled
a pinch of salt
⅓ cup chocolate chips, sweet or semi sweet or vegan
½ cup warm water, 125 ml
½ cup organic unrefined cane sugar or regular sugar, 80 to 90 grams
½ tbsp lemon juice or apple cider vinegar or regular vinegar
1 tsp vanilla extract or vanilla essence
3 tbsp olive oil or any neutral tasting oil
how to make the recipe:
first line a muffin tray with muffin liners. you can also grease the pan with oil instead of using muffin liners.
take the dry ingredients in a seive – 1 cup whole wheat flour, ½ tsp baking soda and a pinch of salt. sift and keep aside.
preheat your oven to 180 degrees celsius/356 degrees fahrenheit. for an OTG, heat both the top and bottom heating elements.
heat ½ cup water till its warm. you can heat water in a pan or microwave. the temperature of the water should be about 45 to 46 degrees celsius.
add ½ cup sugar to the warm water. stir so that all the sugar dissolves.
now add 3 tbsp oil. i used olive oil but you can use any neutral flavored oil. you can also use melted butter. stir very well.
now add ½ tbsp vinegar or lemon juice. you can add apple cider vinegar or regular vinegar.
add 1 tsp vanilla extract or essence.
stir and mix very well again.
add the dry ingredients to the wet ingredients.
begin to mix.
mix to a smooth batter but don’t over do the mixing part.
add ⅓ cup chocolate chips and mix again.
pour or spoon the batter in muffin liners.
place one or two chocolate chips on top. this is an optional step.
bake at 180 degrees celsius//356 degrees fahrenheit for 25 to 30 minutes till the tops are browned and a tooth pick inserted in the muffins comes out clean.
since the temperatures in all the ovens are not the same, do keep a check while baking. in an OTG, keep on the center rack.
after 3 to 4 minutes, remove the muffins from the pan and place on a wire rack for cooling.
serve these eggless chocolate muffins plain as a sweet snack or as a dessert