An easy recipe of eggless chocolate muffins with very few ingredients.
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.
Make a well in the centre by putting all the dry mix towards the wall of the bowl.
In the well, put wet ingredients---- oil, vanilla essence, water, and vinegar.
Start mixing everything, very lightly.
It should be of flowing consistency. Add a little more water, if required. But do not make it very thin.
Let the batter sit for 10-15 minutes. (see Note 9).
While the batter is resting, do the preparations for baking.
Preheat oven to 180 degrees centigrade for 10 minutes.
Arrange muffins liners in the muffins tray.
Pour this batter into muffin liners filling each up to 3/4th.
Tap the tray 2-3 times to release air bubbles, if any.
Bake for 18-19 minutes.
Insert a toothpick and check for doneness.
Take out of the tray and let it cool on the steel rack. ( see Note 11)
Decorate these with chocolate sauce or gems or silver balls etc.
Store in an airtight container, up to 2-3 days at room temperature thereafter in the refrigerator
Serve with love, milk optional.
Preheat the air fryer for 5 minutes at 160 degrees and then place your muffin moulds.
Check after 10 minutes. Use a tong to lift cups as it will be very hot. Both aluminium as well silicon moulds can go into the air fryer.