More than that, she's even whipped up a yummy concoction for me to taste. I don't know how long this herbivore phase of hers will last but as long as the felines remain carnivores, am not complaining.
So, what has she come up with? Yes...it is the Yummy Vegetarian Chocolate Muffins. One bite and you'd never thought that there's neither eggs nor butter in the recipe. Honest.
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| The end results....very dark chocolatey muffin....the hazelnuts are the bonus! |
The recipe: (makes 8)
3/4 cup flour
2 1/2 tbsp cocoa powder (we used Majulah cocoa powder by HoKo)
1/2 cup sugar (we used brown sugar)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup oil (we used Carotino)**
1/2 cup cold water (from the fridge)
1 tsp vanilla essence
1 tsp lemon juice/vinegar (we used apple cider vinegar)
16 pieces whole hazelnuts (optional)*
1. Sieve flour, cocoa and baking soda together to ensure even mixing, and then mix in salt and sugar. Reserve the lemon juice. Mix the dry and wet ingredients until sugar is dissolved.
2. Preheat oven to 190oC. Add lemon juice just before spooning batter into muffin cases. Mix well.
1. Sieve flour, cocoa and baking soda together to ensure even mixing, and then mix in salt and sugar. Reserve the lemon juice. Mix the dry and wet ingredients until sugar is dissolved.
2. Preheat oven to 190oC. Add lemon juice just before spooning batter into muffin cases. Mix well.
3. Spoon one tablespoon batter into muffin case, insert one piece of hazelnut, spoon another half tablespoon and then another piece of hazelnut.
4. Bake for 25 to 30 minutes or until toothpicks come out clean.
*Hazelnuts are atrociously expensive in this country. So, it's optional. Nope, can't substitute with peanuts.
**Carotino gives a very rich taste and texture similar to butter based cakes. Yes, you may substitute with any other type of cooking oil but I can't guarantee the taste. |
| The Majulah cocoa powder we used came from Tawau, Sabah. |
