Eggless double chocolate whole wheat muffin recipe- Easy eggless baking recipes

          We love the chocolate chip muffin available here at the supermarket and I always buy them as they are quite tempting. My kids love them too. I love the strong chocolate flavour in it and its moistness. I always wanted to make something like that at home. I found a vanilla chocolate chip muffin recipe here and made a couple of changes to make it into a chocolate muffin. It was quite delicious and quite similar to the muffin I buy at the stores. Though of course there was a slight change in the texture as I have used a major proportion of atta here. But let me tell you there is not a hint of taste of atta in the muffin as it usually does. The batter is quite sticky due to the addition of atta, but that doesn’t really matter when the taste is going to be awesome.


  Use the chocolate chips generously and sprinkle more on the top as the molten chocolate imparts a delicious taste, a taste which cannot be described in words and a chocolate lover like me can understand what I mean to say. The yogurt acts a egg substitute here. You can make it with egg too if you want. Its really easy to make and can be made within 45 minutes. Kids are going to love it and you can make it as a evening tea time snack too.

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Eggless double chocolate whole wheat muffin recipe- Easy eggless baking recipes Yum
Course dessert
Cuisine continental
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course dessert
Cuisine continental
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 180c.
  2. Arrange muffin cases in your muffin pan.
  3. Alternatively, you can grease and flour your muffin pan.
  4. Combine the dry ingredients(flours, baking powder, salt and cocoa powder) in your mixing bowl.
  5. Add the curd, milk and oil and mix until well combined.
  6. Do not over beat.
  7. Add the chocolate chips and gently stir with a spatula so that it spreads properly in the batter.
  8. Scoop the mixture in the muffin cases until it is filled to a 3/4th level.
  9. Place it in the preheated oven and bake at 180c for around 20-25 minutes.
  10. Check if the cake is done by inserting a skewer at the center of the muffin.
  11. Allow it to cool and serve.
  12. Notes-
  13. 1. You can use maida/all purpose flour instead of atta if you want.
  14. 2. If the batter is very thick, add a little milk.
  15. 3. Store the leftovers in a box and keep in refrigerator. Microwave for 20 to 30 seconds before you serve.
  16. 4. You can add one egg in place of yogurt.
  17. 5. Use regular sugar or brown sugar instaed of muscavado sugar.
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