Sunday, 16 December 2012

Chocolate Peanut Butter Muffins ---> Eggless

During this time of the year we are pure vegetarians. So I have diverted my attention to vegetarian dishes and paratha's but I have to admit I miss my baking trysts. Every recipe that I had bookmarked for baking had listed eggs as an ingredient. That's when I decided to embark on a dedicated hunt for egg-less baking recipes!
Tadaa and here is one! The recipe used peanut butter and it piqued my curiosity. So I put on my baking shoes and baked my first batch of harmless vegan muffins.  They were not really sweet but pretty soft and very pea-nutty :D I love peanut butter and baking, so it goes without saying that it was indeed a super easy recipe & most importantly a lovely experience. Hope you too enjoy baking these munchkin muffins!

Egg-less Chocolate Peanut Butter Muffins
Recipe adapted from Divinetaste
Chocolate Peanut Butter Muffins  --->  Eggless

1/2 cup Peanut butter (crunchy)
2 Tbsp oil
1 cup Plain flour
1/3 cup Cocoa powder
1 tsp Baking powder
1/2 tsp Baking soda
3/4 cup muscovado sugar or any dark soft sugar
1/2 tsp vanilla extract
3/4 cup water

  • In a bowl, sieve and mix in plain flour, cocoa powder, baking powder and baking soda.
  • Tip in the sugar and mix well too.
  • Add vanilla extract, water and peanut butter and mix with a whisk or a wooden spoon until all is well blended.
  • Heat your oven to 180 C/fan 160 C/gas 4.
  • Spoon the batter into cupcake liners and bake for 20 to 25 minutes or until a thin skewer inserted into the centre of the cake comes out clean.
Notes: The original recipe had asked for fresh peanut butter though gave guidelines to use ready made ones too. So here is how you can get your own share of fresh peanut butter. You need 1/2 cup Unsalted skinned raw peanuts, 4 Tbsp oil (preferably peanut or any other flavorless oil) and a pinch of salt
Method: In a skillet, on a moderate flame, roast the peanuts until golden brown. Alternatively, heat an oven to 200 C and roast for about ten minutes or until they darken, shaking them a bit half way through so that they roast evenly. Allow the peanuts to cool a bit and then place them in a blender with the oil and salt and process until you get peanut butter. If you like it chunky then blend it only to get a smooth but chunky butter.
As I had said earlier, this is not really sweet, so maybe you could add some frosting to enhance the sweetness. Thank you Anushruti for this eggless recipe :)

                                     ♥ Thank You ♥

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