In a bowl, mix all the dry ingredients first. It's very important to fluff the cocoa powder along with powdered sugar, flour, baking powder nicely, before adding the wet ingredients.
Cocoa powder - 1/3 cup
Sugar - 1/2 cup + 3 tbsp, powdered
Salt a pinch
Baking powder - 1 tsp
Cooking Oil - 1/3 cup
Milk - 1/2 cup
Apple Cider / White Vinegar - 1 tbsp
Chocolate Chips for garnish.
How to bake Eggless Chocolate Muffin
In a bowl, mix in the flour, cocoa powder, baking powder. Fluff well using a whisker. Measure out the sugar and then powder it finely.
Then slowly add oil, vinegar, and gently blend everything together.
At this stage the batter might look lumpy, however, when you add in milk, it should be fine. Start adding the milk slowly and gently fold in.
Pre heat the oven at 185 C.
Line the cups and keep the tray ready.
Depending on the batter dropping consistency, add milk if needed more.
Using a scooper, fill about 3/4 cup, top each cup with a chocolate chip on top.
Bake at 185 C for 15 mins. Let it cool down before serving.
It's always best to measure out the sugar and then powder it before mixing it. This way the sugar gets mixed and baked well.
The muffin is not very sweet, can be just right.