Chocolate Muffin

Chocolate Muffin Stack

I love a challenge and when one of my readers suggested creating muffins for special diets I happily accepted. These chocolate muffins are egg free. This one is close to my heart as from a really early age my niece was diagnosed with a severe egg allergy. Over time she has got slightly better and is now able to eat cooked egg.  With age she has also got fussier to the point where she has decided she no longer likes cake. Chocolate is her thing so these muffins are for her (even although she’ll not be partaking).

Half eaten chocolate muffinIt looks and feels like a muffin but the taste and texture in your mouth is more like a brownie. All I can say is yum! I will definitely be making more of these.

Egg-free chocolate muffins (adapted from quick eggless choccy muffins)

  • 130g wholemeal flour
  • 170g demerara sugar
  • 2 tsp baking powder
  • 240ml whole milk
  • 4 tsp margarine
  • 1 tsp lemon juice
  • 60g cocoa powder
  • 4 tsp chocolate spread
  • 2 tsp vanilla extract

Set oven to 180C. Mix all the ingredients together. Spoon into muffin tins lined with paper cases. Bake in the oven for around 25 minutes well risen and firm on top.


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