Quick eggless choccy muffins

Photo by Roberta S.
Adapted from allrecipes.co.uk

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.co.uk

Ingredients

  • Makes : 8 large muffins

  • 130

    g wholemeal flour

  • 2

    teaspoons baking powder

  • 170

    g demerara sugar, plus extra for sprinkling

  • 240

    ml milk

  • 4

    teaspoons margarine or low fat spread

  • 1

    splash white wine vinegar

  • 65

    g cocoa powder

  • 4

    teaspoons chocolate spread

  • 2

    teaspoons vanilla extract

  • 1

    pinch grated chocolate (optional)

Directions

Prep:5min › Cook:20min › Ready in:25min Preheat the oven to 180 C / Gas 4. Pop all the ingredients into a large mixing bowl and stir briskly until combined. Divide the mixture evenly between your muffin cases or cups and sprinkle the top of each with demerara sugar and the grated chocolate, if using. Sling 'em in a preheated oven for about 20 minutes, until well risen and just firm on top. Tip For the richest, most moist and delicious cakes ever, use real drinking chocolate flakes instead of cocoa powder (Montezumas and Choccywoccydoodah both do excellent versions). Serving suggestion Serve with ice cream, cream, chocolate sauce or fruit for a dinner party-ready dessert - or ice and decorate them for parties! Other ideas Replace the milk and margarine with vegan substitutes for a tasty vegan version of this eggless recipe.

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