EGGLESS CHOCOLATE ROCK MUFFINS

A simple yet delicious chocolate treat as a desert or snack. Mom used to make them for birthdays or even holidays. She used to make them plain and sometimes add cinnamon. I remember how we used to go sit in the kitchen watching mum bake. For me I loved licking the batter from the bowl, I would tell mum not to clean the bowl as I would do it for her, only to sit on the floor and lick the cake batter! Brings back so many many memories. Today I chose to make them chocolate muffins, after all chocolate should be part of everyone'd diet, don't you think?  I love muffins because they are big fluffy delicious and totally filling. I love how they look like they are pouring over the muffin tin while baking, totally satisfying and therapeutic! The almost shapeless imperfection of the muffin is what gives it that distinct. I have always made these muffins with eggs but I wanted to see how they would taste without eggs. Didn't miss the eggs whatsoever! The chocolate muffins turned out soft, crumbly yet fluffy and delicious!

 INGREDIENTS  

1/4 teaspoon Baking Powder

Pinch Salt

1 Cup Milk

1/2 Cup Butter

1/2 Cup Sugar

3 Cups Flour

4 Tablespoon Cocoa Powder

METHOD    

Add flour, sugar, cocoa powder, baking powder and salt in a bowl. Add butter and mix with fingertips until you form fine breadcrumbs

Add milk 1/2 a cup and mix, if dough is still dry add the second half. You should get a pretty sticky mixture, mix well

Use a spoon to scoop out chunks of the sticky batter and place on a greased muffin tin baking tray

Bake in an oven at 180°c for 15-20 minutes or until they turn golden brown

Allow to cool before serving

EGGLESS CHOCOLATE ROCK MUFFINS

Recipe by Mulunga Alukwe

Prep time: 15 Minutes
Cook time: 30 Minutes
Total time: 45 Minutes
Yield: 12 Muffins
Ingredients

• 1/4 Teaspoon Baking Powder
• Pinch Salt
• 1 Cup Milk
• 1/2 Cup Butter
• 1/2 Cup Sugar
• 3 Cups All Purpose Flour
• 4 Tablespoons Cocoa Powder

Cooking Directions

1. Add flour, sugar, cocoa powder, baking powder and salt in a bowl. Add butter and mix with fingertips until you form fine breadcrumbs
2. Add milk 1/2 a cup and mix, if dough is still dry add the second half. You should get a pretty sticky mixture, mix well
3. Use a spoon to scoop out chunks of the sticky batter and place on a greased muffin tin baking tray
4. Bake in an oven at 180°c for 15-20 minutes or until they turn golden brown. Allow to cool before serving