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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
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
15
Calories
161
kcal
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
Calories:
161
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
4
mg
|
Sodium:
20
mg
|
Potassium:
162
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
65
IU
|
Calcium:
68
mg
|
Iron:
0.9
mg