Yes, you read correctly. When I say eggless and dairy-free, I mean it!
And when I am putting this recipe up here, it means I have tried it several times and it turns out really great. So great, in fact, that this was all we had for dinner one cosy Saturday evening, watching movies and cuddling on the sofa.
P.S. I have not invented this recipe myself, here is the initial link I used the first time and then built on it. https://www.spiceupthecurry.com/eggless-chocolate-chocolate-chip-muffins-recipe/
Here is what you need to prepare those easy and yummy muffins:)
Ingredients for about 8-9 big muffins
1,5 cup flour
0,5 cup brown cane sugar (I always halve the sugar requirement in recipes)
1/4 cup vegetable oil - corn, sunflower, flaxseed, grapeseed, whatever you like
1 cup water
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon apple cider vinegar
2 tablespoons cocoa powder - I always prefer unsweetened
1/2 bar dark chocolate - bonus points if it is above 65% of cocoa
1/2 cup raisins - pssttt you can soak them in liqueur
1. Pre-heat the oven to 200 degrees. 2. I love using my Tupperware silicone forms, which require no greasing, but if you don't have any non-stock muffin tray at hand, make sure you lightly grease/butter it.
Making the muffins
1. Mix all dry ingredients in a bowl: flour, sugar, cocoa powder, baking powder, baking soda and salt. 2. In another bowl mix the liquid ingredients: oil, vinegar and water. Mix well. 3. Add the dry mixture to the wet one. 4. Whisk until everything is incorporated well. I actually use a Tupperware Silicone spatula to fold the mixtures into each other.
5. Now you can add the raisins and/or the chocolate (cut the chocolate with a big knife into "chips"). Fold them in. 6. The batter is now ready to be divided in the nests of the muffin form. 7. Bake for about 22-25 minutes, but make sure you check with a toothpick - if it comes out clean, your muffins are ready. 8. Enjoy, gnom-gnom 📷