Chocolate Muffins | How to make Eggless Chocolate Muffins without oven
Eggless Chocolate Muffins are super easy and delicious recipe and even without oven one can enjoy them!!
Equipment
- 1 Mixing bowl
- 1 heavy bottomed wok deep large pan would also work
Ingredients
- ¾ cup sugar can increase it
- 1 cup All purpose flour (maida)
- 1 cup cocoa powder
- 1 tablespoon butter
- 1 tablespoon Desi ghee you may use refined oil
- 1 tsp Pumpkin Spice Mix of cardamom, cinnamon, ginger and clove powdered
- 200 gm salt for layering up in Kadai
- 1 teaspoon baking powder
- a pinch baking soda
- ½ teaspoon salt optional
- 1 teaspoon Lemon Juice
Instructions
- Gather all the ingredients .
- Take a large bowl and add cold butter in it. if butter is salted, you may skip adding salt.
- Add sugar to it.
- Mix well for 5 - 7 minutes. Add little milk to blend them easily. Since butter is cold, it takes time and effort.
- Add desi ghee and mix well.
- Add the pumpkin spices.
- Add lemon juice.
- Take a sieve and add All purpose flour to it.
- Add cocoa powder to the same sieve.
- Add baking powder and a pinch of baking soda
- Sieve it fully.
- Mix by cut and fold method. So here dont overdo while mixing as it can make a flat muffin instead of fluffy ones. Add more milk to have a smooth mixture.
- Finally the mixture looks like this.
- Transfer it to paper cups and fill till ¾ th capacity so that they have enough space to rise.
- Pre heat Kadai with heavy bottom and add normal salt to it. Mine looks pinkish as I have used same salt in baking other dishes.
- Place the muffin plate on top of bowl in kadia. Cover it completely for 15 minutes.
- You may check in between and once the knife in center comes clean, we are done.
- Take the plate carefully out and prepare another batch. Let it cool.
- The delicious eggless Chocolate Muffins are ready!! Enjoy!!
Notes
- The stove top wok is very hot and be cautious to use gloves when handling it.
- Since eggs contribute to the structure of baked goods and this recipe is made without eggs, consider adding a bit more baking powder or baking soda to help the muffins rise properly.
- Mix the dry ingredients separately and the wet ingredients separately before combining them. Be sure to mix the batter well but avoid overmixing, as it can result in dense muffins.
- Since I am not using oven, the baking time would vary depending upon the kind of utensil you use. I recommend using a heavy bottomed wok for best results.
- After baking using non-oven method, let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This will prevent them from becoming soggy
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 148 |
| % Daily Value* | |
| Total Fat 4.8g | 6% |
| Saturated Fat 2.9g | 15% |
| Cholesterol 8mg | 3% |
| Sodium 27mg | 1% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 3.7g | 13% |
| Total Sugars 20.4g | |
| Protein 3.5g | |
| Vitamin D 1mcg | 6% |
| Calcium 50mg | 4% |
| Iron 2mg | 9% |
| Potassium 182mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |