easy chocolate muffins (whole meal + eggless)
Bakery style double chocolate muffins which are treat any time and any day.
Servings: 4 people
Equipment
- oven
- stand mixer/ whisk
Ingredients
- 2 cups atta/wholemeal flour
- 2 ½ tsp. baking soda
- ⅔ cup cocoa
- 1 pinch salt
- ¾ cup sugar powdered
- 2 cups milk warm milk
- 2-3 teaspoon apple cider vinegar or plain vinegar/lemon juice
- ¾ cup oil
Instructions
- Pre-heat the oven for 5 mins.
- Add 2-3 tablespoon of apple cider vinegar to lukewarm milk to make a frothy buttermilk.
- Sift the dry ingredients in a bowl.Keep it aside.
- Add the butter milk to above dry ingredients and mix well.
- Once they start combining, add oil and whisk in the mixer until it comes together as a batter. It should be pouring consistency. If you feel it is too thick, add few spoons of milk and whisk again.
- Pour the batter evenly in a cup cake liner and give it a tap to adjust the batter evenly in the muffin tray.
- Bake the muffins for 10 mins and take them out.
- Now, garnish them with chocolate chips and bake them for 20-25 mins or until toothpick comes clean. Ensure they are more in the middle and not side as the chips will melt and overflow if they are on a side once you bake again.
- Let it rest for 10-15 mins before you serve. Enjoy with a cup of coffee or whipped cream as per choice.