Vegan Wheat Flour Chocolate Muffins

 

Yummy muffins…. Vanilla, chocolate, banana, blueberry etc etc etc. So many flavours…. All are superb.
Today, muffins need no introduction.  All children are super crazy for them.

But many years back (around 15 years) when my husband got muffin liners from abroad, I had no idea what they were…. how to use them… no clue at all. They kept lying in my store room, feeling neglected.. also Google was not there at time for my rescue.

That time only I met Chandrika, an expert in baking, cooking, chocolate making and many other things. She was literally God send friend for me. She was with me for about 2-3 years only, taught me many of her skills and then left for Bangalore, her home town. I’m indebted to her. She taught me many types of cakes. She only ignited the spark of baking in me.

Ever since then, there has been no looking back. I have tried her’s as well so many other recipes. Infact, I have  forgotten the count of number of times I have made these. Super duper hit.

 

 

 

 

 

 

 

 

 

Earlier I used to make these with all purpose flour but recently have switched over to Whole wheat flour.

Definitely, a very healthy version. No change in taste and the recipe, except the amount of liquid, as wheat flour takes more liquid.

These are extremely easy to make with very less and easily available ingredients.

A wonderful start for those who want to enter the marvellous world of baking. For newbies it is better to try their hands on muffins first and then move to cakes.

Also, I have extended my baking from oven to gas stove.

Yes, now I bake in cooker/wok on cooking gas also.

I recently baked in the cooker for the first time. I used salt for laying down in the cooker, as I decided to bake at 10.30 in the night.

The same salt can be used only 2-3 times and there after you have to discard it.  That’s why it is better to use river sand.

The results are excellent except that you have to take care of certain things while baking on gas.

Keep river sand handy, as it is used to lay down in the cooker/wok. However, in the absence of sand you can use salt also.

Cakes are fine on gas stove, but with muffins, there is a limitation. You can only bake very small number of muffins at a time. Like maximum 5 or 6 at a time.

If baking in a wok (kadhai), ensure that it is a heavy bottomed one.

The same batter can be used in both the mediums, that is, in oven or on gas stove.

Here, I baked 8 muffins in convection mode in microwave and 4 in cooker on gas stove.
Both took same time and looked almost alike, texture as well smoothness was also the same.

In the above pic, three on the left side are baked in oven whereas the centre one and the three on the right side are baked on gas stove.

I am sharing both the methods with you,  choose whichever suits you best.

It’s a long post so please follow one method at a time otherwise might get confused.

Preparation time: 10 minutes
Baking time: 18-19 minutes
Yields: 12-14 muffins, medium sized

1 Cup (130 gm) Whole Wheat Flour
4 Tbsp Cocoa Powder
1/4 Tsp Coffee Powder
1 tsp Baking Soda
1/4 Tsp Salt
3/4 Cup + 2 Tbsp Sugar ( see Note 2 )
1/4 Cup Oil ( see Note 3 )
1/2 Tsp Vanilla Extract
3/4 Cup + 2 Tbsp Water, at room temperature (see Note 4 )
1/2 Tbsp Distilled White Vinegar ( see Note 5 )

1.  In a big bowl,  take all the dry ingredients—- flour, baking soda, salt, cocoa powder, coffee powder and sugar. Whisk properly with a fork, so that everything gets mixed well.
2. Make a well in the centre by putting all the dry mix towards the wall of the bowl.
3. In the well, put wet ingredients—- oil, vanilla extract, water and vinegar.
4. Start mixing everything, very lightly.
5. It should be of flowing consistency. Add little more water, if required. Do not make it very thin.
6. Let the batter sit for 10-15 minutes. (see Note 9).

7. While the batter is resting, do the preparations for baking in oven or gas as given under.

 

1. Preheat oven to 180 degrees centigrade for 10 minutes.

2. Arrange muffins liners in the muffins tray.

3. Pour this batter into muffin liners filling each up to 3/4th.

4. Tap the tray 2-3 times to release air bubbles, if any.
5. Bake for 18-19 minutes.

6. Insert a toothpick and check for doneness.
7. Take out of the tray and let it cool on wire rack. ( see Note 12 )
8. Decorate these with chocolate sauce or gems or silver balls etc.

9. Store in an air tight container, up to 2-3 days at room temperature there after in refrigerator.

10. Serve with love, milk optional.

1. Depending on the size, put 1/2 cup to 1 cup river sand/salt in your cooker/wok.

2. Preheat it on the medium flame for 8 to 10 minutes.

3. Arrange muffin liners in aluminium muffins moulds.

4. Pour this batter into muffin liners filling each up to 3/4th.

5. Tap each mould 2-3 times to release air bubbles, if any.

6. Keep these moulds in cooker/wok on sand/salt.

7. Cover it with lid.  Remove gasket and vent from the lid, if using the cooker.

8. Bake on high flame for 1 min.

9. Now reduce the flame to low and continue baking for 20 minutes approx.

10. Insert a toothpick and check for doneness.

11. Take out of the mould and let it cool on wire rack. ( see Note 12 )

1. Please use standard measuring cups and spoons available for baking purposes. Don’t use cups in your kitchen as they are of varied sizes.
1 Tbsp = 15 gms                             1 Tsp = 5 gms.
2. Take normal sugar available in your kitchen. No need to powder it.

3. Any cooking oil can be used, be it olive or refined or any other. Please avoid oils with strong pungent smells.

4. The quantity of water may vary slightly depending on the flour thickness. Therefore, start by adding 3/4th cup water and increasing gradually.

5. You can also use apple cider vinegar.
6. In the absence of muffin liners, you can also bake these in glass bowls/aluminium moulds. Lightly grease the bowls, fill the batter and bake.

7. You can also use paper cups available for tea/coffee. No greasing or muffins liners required in these paper cups.    Simply pour the batter and bake.
8. No need to grease muffins liners.
9. Salt is added to enhance the flavour of sugar, so go ahead without any doubt.
1o. Start preheating oven/cooker after filling the muffins liners. This resting time helps in giving a smooth texture.

11. Please check the number of muffins moulds that can fit in your cooker/wok and work accordingly.

12. Ensure that these are properly baked, otherwise, the top will become sticky after cooling.

13. Always let them cool on wire rack otherwise the bottom gets soggy which in turn will make the top sticky.