Eggless Chocolate Muffins

by chef@home (follow)
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This muffin is perfect for people who are allergic to egg. It is easy to make and it turns out moist.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 24 mini muffins or 12 large muffins

2 1/2 cups self-raising flour
1/2 cup cocoa powder
1 1/2 cups brown sugar
1/2 tsp baking soda
125g butter, melted
250ml milk
1 tbsp white vinegar
1 tsp vanilla extract

Preheat oven to 180C conventional. Line 24 mini muffin pan or 12 large muffin pan with muffin cases.

In a bowl, mix all the dry ingredients. Make a well.

In a jug, mix all the wet ingredients.

Pour in the wet ingredients mixture onto the dry ingredients mixture. Mix until just combined. Do not over mix as it will make muffins dry.

Spoon mixture among cases. Bake in the preheated oven for 20 minutes until skewer inserted comes out clean.

Leave to cool and serve.

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