HOW TO MAKE BASIC CHOCOLATE MUFFIN ~ EGGLESS BUTTERLESS WITH STEP BY STEP

It's that time of the year, even the ever presumed city, known for being hot, hotter and hottest, becomes cold, with cool breeze blowing around. It makes one think of sinful, warm cakes. And yes December makes me think of Bake a thon. It's going to be a month long baking season. I was hoping to showcase different varieties of Muffins. However as life always happens, whatever I planned didn't get done.

As of now I have started this edition with just one basic muffin version. Of course it had to be chocolate muffin. Today's version is all about keeping it simple, with just one cup of flour, without eggs, without butter. I have been getting emails asking for simple, basic muffin recipes from readers. So thought Bake-a-thon would be the best time to showcase all.

First in the series is going to be with All purpose flour, without eggs and using Oil. The leavening agent used to aid is Baking powder and Apple cider. You can use White vinegar instead of Apple cider, however make sure you use either chocolate essence/vanilla essence.

Before we go into the recipe, let's talk about the basic difference between a muffin and a cupcake. American Muffin is different from the English Muffin. An English muffin is yeast leavened bread. Whereas the American Muffin is more cake like. Infact a muffin varies from a cake by the way it is mixed.

While a typical cake is creamed, a muffin can be simply mixed. In a regular cake, the butter, eggs, sugar is creamed before the flour is mixed in. The same cake batter can be used for making cupcake. In a muffin, the wet ingredients are mixed separately, the dry ingredients are mixed separately and then combined together.

Another major difference between a muffin and a cupcake is that, cupcakes are always frosted, while muffin can be served as such. A muffin is less sweeter, served for breakfast as well, while a cupcake is more a dessert option.

While I have so many simple muffin recipes, this one is something I consciously created to use for my daughter's fete program at school. I was supposed to make about 200 muffins for her. I knew it was going to be super hard, considering it was going to be a weekday. So I had measured and calculated so many times, on how exactly I will be arriving at 200 muffins. I even made the same recipe in Microwave and it came out beautifully.

Since for Bake-a-thon, it is going to be baked dishes in convection mode, I decided to try it again in convection mode and see if the results are same. I will be using butter for the same recipe and see how it tastes. Even with just oil, the muffin was so delicious. Of course, I topped it with some chocolate chip, just to make it more rich.

In a bowl, mix all the dry ingredients first. It's very important to fluff the cocoa powder along with powdered sugar, flour, baking powder nicely, before adding the wet ingredients.

While for a typical muffin recipe, they ask for the wet ingredients to be mixed before adding to the dry ingredients, I have adapted the method of adding one by one, to make sure the batter is not too thin. To be more precise, you can add all the ingredients except milk. So depending on how thin you want your batter to be, you can add the milk.

This recipe with 1 cup flour, needs apart from the oil, 1/2 cup milk. I even added 2 extra tbsp of milk. When you bake this in MW, you will need to add more milk to get the spongy texture. Use your Ice cream scooper to scoop out the batter into the moulds. This way you will always use the same amount in all the cups.

Eggless Chocolate Muffin

Ingredients Needed

All purpose Flour / Maida - 1 cup
Cocoa powder - 1/3 cup
Sugar - 1/2 cup + 3 tbsp, powdered
Salt a pinch
Baking powder - 1 tsp
Cooking Oil - 1/3 cup
Milk - 1/2 cup
Apple Cider / White Vinegar - 1 tbsp
Chocolate Chips for garnish.

How to bake Eggless Chocolate Muffin

In a bowl, mix in the flour, cocao powder, baking powder. Fluff well using a whisker. Measure out sugar and then powder it fine.

Then slowly add oil, vineger and gently blend everything together.

At this stage the batter might look lumpy, however when you add in milk, it should be fine. Start adding the milk slowing and gently fold in.

Pre heat the oven at 185 C.

Line the cups and keep the tray ready.

Depending on the batter dropping consistency, add milk if needed more.

Using a scooper, fill about 3/4 cup, top each cup with chocolate chip on top.

Bake at 185 C for 15 mins. Let it cool down before serving.

Notes:

It's always best to measure out sugar and then powder it before mixing it. This way the sugar gets mixed and baked well.

The muffin is not very sweet, can be just right.

Check out my other buddies doing Bake-a-thon 2014

An InLinkz Link-up

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