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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (93g) Recipe makes 24 servings |
||
| Calories 275 | ||
| Calories from Fat 88 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 207mg | 8% | |
| Potassium 82mg | 2% | |
| Total Carbohydrate 45.0g | 15% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 25.3g | ||
| Protein 3.1g | 6% | |
Eggless, Milkless Chocolate Muffins
SERVES 24 , 24 muffins
Ingredients
- 4 1/2 cups all-purpose flour
- 3 cups white sugar
- 1 cup unsweetened cocoa powder
- 1 cup vegetable oil or canola oil
- 3 cups water
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 3 tablespoons vanilla extract
Directions
1
1. Preheat oven to 350 degrees F (175 degrees C), grease 12 muffin vup tins or line with muffin liners.2
2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.3
3. Add oil, water and vanilla and mix thoroughly.4
4. Spoon batter into prepared muffin cups until full. Bake at 350 degrees F (175 degrees C) for 20-30 minutes or until toothpick inserted in center comes out clean.
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- Course > Desserts > Cakes > Cupcakes
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
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Featured Reviews for This Recipe
From: Avra
On Sep 10, 2008
These were great! I'm always on the lookout for eggless, milkless (although I can sub soy milk) recipes due to my son's allergies. It's sometimes hard to get the right texture omitting eggs. There was nothing wrong with the texture or taste! However, I think they're more a cupcake than a muffin - lots of sugar and oil. Just add frosting! I would prefer something a little healthier if I'm going to give it to my kids for breakfast.
From: Fhiggs
On Jul 23, 2008
We made these muffins tonight as an experiment as we were wondering what eggless, and milkless muffins could be like. I must confess that they were moist and fluffy, just like regular muffins, however the taste was a little odd. I am not sure whether this is because of the ingredients omitted but it certainly doesn't taste bad! We are thinking about eating it with a citrus-y topping like sharp marmalade or something to add to it. Great alternative for people who can't eat eggs or milk though!
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