I must confess I have never been a big fan of eggless baking, and if have to choose among egg based cakes and eggless cakes . The hands down winner would always be Egg based cake but after this recipe I am forced to change my prejudice against eggless bakes . If not better this recipe is definitely in par with my egg based muffins
As the name suggest my double chocolate chip muffin as double dose of chocolate in the form of cocoa and chocolate chips which makes it sinfully chocolaty , soft and light with just the right amount of sweetness and the best thing is this recipe is not just an egg free version but also its so easy even a child can make these yummylicious muffins
100gms melted butter or any unflavoured oil
400gms condensed milk
225 gms Refined flour/ maida
2tsp baking powder
1tsp baking soda
45gms good quality cocoa powder
1tsp coffee powder
250 ml coke/pepsi/ thumps up
150 gms roughly chopped dark chocolate/ milk chocolate
Instead of going for the store brought chocolate chips I prefer chopping a
regular chocolate bar because I like bigger chunks of chocolate chips as opposed to tiny chocolate chips we get in the market. I know now coated with four it resembles an ugly pile of rocks but you will have to trust me on this chopping bigger chunks out of chocolate block will be the key to the best result for this recipe.
Tip: I have Coated the chocolate chips with the flour so the chocolate chips don’t sink in the bottom of the muffin
Mix all the dry ingredients together
Mix together condensed milk and butter/ oil
Add the condensed milk mixture and dry ingredients. and evenly mix the batter.
Lastly fold in the chocolate chips keep a few aside
Divide the batter in a muffin mould you can add reserved chocolate chips to garnish the muffins.
Bake in a preheated over for 20 mins .
You may serve this hot or cold.