Egg-free chocolate muffins
Ingredients • 2 1/2 cups (375g) self-raising flour • 1/2 cup (50g) cocoa powder • 1 cup (200g) brow…
Ingredients
• 2 1/2 cups (375g) self-raising flour
• 1/2 cup (50g) cocoa powder
• 1 cup (200g) brown sugar
• 1/2 tsp bicarbonate of soda
• 125g butter, melted
• 1 cup (250ml) milk
• 1 tbs white vinegar
• 1 tsp vanilla extract
• Chocolate icing
• 200g dark chocolate, chopped
• 125g butter, chopped
• 1/2 cup (80g) icing sugar mixture
Method
1. Preheat oven to 180°C. Line twenty-four 1/3 cup (80ml-capacity) muffin pans with paper cases.
2. Combine the flour, cocoa powder, sugar and bicarbonate of soda in a large bowl. Make a well in the centre.
3. Whisk the butter, milk, vinegar and vanilla together in a jug. Pour into the well and use a wooden spoon to gently stir until mixture is just combined. Spoon evenly among the lined pans.
4. Bake in preheated oven for 20 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and set aside to cool.
5. To make the chocolate icing, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the icing sugar and stir well until combined. Set aside for 15-20 minutes or until icing is firm. Use a wooden spoon to beat until smooth. Spread over each muffin and serve immediately.
