Chocolate muffins without butter: the recipe for delicious and light cakes
Ingredients
baking powder for cakes
I chocolate muffins without butter they are gods treaty fluffy and delicious, a lighter but equally irresistible twist on classic chocolate muffins. It is a simple and quick recipe, in which the butter is replaced by seed oil.
Just mix the Dry ingredients in a bowl – i.e. flour, bitter cocoa powder, sugar and yeast – add those liquids, then the egg, seed oil and milk, stir in the chocolate chips and mix everything together until smooth, creamy and lump-free. Pour the resulting mixture into appropriate muffin tins, lined with paper liners, then bake in the oven for about 20 minutes.
The end result is soft cakes, with a delicious shape, reminiscent of a small mushroom, and with a pleasantly soft consistency, perfect to be tasted. breakfast Oh snack accompanied by a cup of milk, tea or a delicious hot chocolate.
You can add more if you want spicessuch as vanilla, cinnamon or cardamom, a little grated orange peel, for a light citrus flavor, or dried fruit, coarsely chopped with a knife, for a crisp note. You can replace the 00 flour with rice flour, for a gluten-free version, and the sugar with erythritol, for low glycemic index candies suitable for everyone.
To make your chocolate muffins even more irresistible, you can garnish them with a spoonful of jam you prefer, a red fruit compote or a chocolate ganache.
Learn how to make chocolate muffins without butter by following the step-by-step procedure and tips. Also try the water cake and the tart without butter.
How to make chocolate muffins without butter
Step 1
Step 1
In a bowl, sift the flour with the baking powder 1.
In a bowl, sift the flour with the baking powder 1.
2nd step
2nd step
Add the cocoa and sift too 2.
Add the cocoa and sift too 2.
Step 3
Step 3
Pour in the caster sugar and mix the powders with a spoon 3.
Pour in the caster sugar and mix the powders with a spoon 3.
Step 4
Step 4
In another bowl, crack the egg and beat with a fork for 2 minutes 4.
In another bowl, crack the egg and beat with a fork for 2 minutes 4.
Step 5
Step 5
Add the milk, whisking constantly 5.
Add the milk, whisking constantly 5.
Step 6
Step 6
Finally pour the seed oil 6 and mix until the mixture is liquid and slightly frothy.
Finally pour the seed oil 6 and mix until the mixture is liquid and slightly frothy.
Step 7
Step 7
Mix the dry ingredients with the liquid mixture, and work with a spatula until you obtain a creamy, smooth and lump-free mixture 7.
Mix the dry ingredients with the liquid mixture, and work with a spatula until you obtain a creamy, smooth and lump-free mixture 7.
Step 8
Step 8
Finally add the chocolate chips 8.
Finally add the chocolate chips 8.
Step 9
Step 9
Line a muffin tin with paper cases and fill them about 2/3 full with the mixture. 9. Bake in a preheated oven at 180°C for about 20 minutes (do the toothpick test to check for doneness).
Line a muffin tin with paper cases and fill them about 2/3 full with the mixture. 9. Bake in a preheated oven at 180°C for about 20 minutes (do the toothpick test to check for doneness).
Step 10
Step 10
Remove the chocolate muffins without butter and let them cool for 10 minutes before serving ten
Remove the chocolate muffins without butter and let them cool for 10 minutes before serving ten
Step 11
Step 11
Serve muffins to enrich your breakfasts and snacks 11
Serve muffins to enrich your breakfasts and snacks 11
storage
Chocolate muffins without butter can be stored at room temperature, under a glass bell or in a special airtight container, for about Three days.
