Egg Free Chocolate Muffins

These egg free chocolate muffins are perfect for a snack at any time of year and especially to share with your Valentine!

Course Dessert, snacks

Cuisine International

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 161kcal

Author Corina Blum

Ingredients

200 g self-raising flour
70 g cocoa powder
1 teaspoon baking powder
50 g soft dark brown sugar
50 g caster sugar
1 teaspoon vanilla extract
450 ml milk I used semi-skimmed
30 g vegetable oil
120 g chocolate chips I used milk chocolate

Metric - US Customary

Instructions

Pre-heat the oven to 150C
Put the flour, baking powder and cocoa powder into a bowl and then sift into a large mixing bowl. Stir in the sugar.
Put the milk, oil and vanilla extract into a measuring just. Whisk together then pour onto the dry ingredients. Fold together until just combined.
Add the wet ingredients to the dry ingredients and stir until just combined.
Stir in about two thirds of the chocolate chips.
Spoon the mixture into the muffin cases. Sprinkle the extra chocolate chips on top of the muffins.
Bake in the pre-heated oven for about 20 minutes. Check with a skewer or cocktail stick and if it comes out clean they are ready.
Let the muffins cool for a few minutes in the tin and then transfer them to a wire rack to finish cooling.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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