Today Bella nagged me to cook chocolate muffins – so we decided to “experiment”. This is what we ended up doing.
They turned out pretty yummy – although more fluffy mini-cakes rather than dense muffin.
Not that it matters, as Bella loves them.
55g Milk Free Margarine (we use Becel)
85g Brown Sugar
Equivalent of 1 Egg using egg replacer, (we use Orgran “No Egg”)
110g Plain Flour
85ml Soy Milk
2 teaspoon Baking Powder
1 Tablespoon Cocoa Powder
Preheat oven to 180C (175C for fanforced)
Cream the margarine and sugar.
Add the egg replacer and mix in thoroughly.
Sift in half the dry ingredients and combine, then half the soy milk and mix again. Repeat until all the dry ingredients and soy milk are mixed in.
Grease a mini-muffin tin and spoon in the muffin mix.
Baking takes about 10 minutes, to test stick a toothpick into one – it should come out clean. Allow the muffins to cool in the tin for a short while before turning them out.
The cooking time would need to be adjusted if making full sized muffins.
Makes 22 Mini-muffins (although there was some “shrinkage” due to Bella licking :))
I reckon these might be tastier with banana in place of the egg-replacer. Also I think raw sugar might do in place of the brown?
Mmm thoughts for next time.
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