If you have an egg allergy baked goods can be a bit tricky. Here is a great recipe for eggless chocolate muffins.
1 ½ cups plain flour
1 cup sugar
4 tbsp cocoa
1 tsp bicarbonate of soda
½ tsp salt
1 cup water
1/3 cup vegetable oil
2 tbsp white vinegar
2 tsp vanilla extract
Grease 30 mini muffin pan and pre-heat oven to 180 degrees.
Sift flour and cocoa into bowl. Add remaining ingredients and stir together until well combined. The batter will be fairly thin compared to ordinary batter.
Pour mixture into mini muffin pan and bake at 180 degrees for 15 minutes (pan should be 1/3 to ½ full, to accommodate rising).
Stand for 10 minutes before turning out. Cake will be delicate while still hot.
Cake: use a 20cm round tin and bake at 175-180 degrees for 25-35 minutes
Microwave: using a ring or bundt microwave pan, lightly oil the pan. Cut a paper ring to line the bottom of the pan. Pour in batter and microwave on high 5-7 minutes on a rotating turntable. Stand 2 minutes in oven when done. Cool for 10 minutes.
Microwave cooking time will vary depending on wattage.
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