Extremely moist & fluffy texture unlike some muffin which may be dense after baking. No eggs nor butter is required . Think I overfilled the cases, see the muffin overflowed over the edge of the cupcases. Looks kind of ugly but nevermind, the taste compensate the unappealing appearance :)
Ingredient- 110g mayonnaise
- 125ml milk
- 1 tsp vanilla essence
- 120g plain flour
- 20g cocoa powder
- 1 1/2 tsp bicarbonate soda
- 110g sugar
- Place the sugar and sift flour & baking soda into a bowl.
- In a separate bowl, mix the mayo, vanilla essence and milk till smooth.
- Add mayo mixture to the flour and mix till the batter is smooth.
- Spoon batter into muffin cases and bake at preheated oven at 180 deg cel for 20-25 minutes.
Hi Peng
ReplyDeleteThis is an interesting recipe without eggs and butter..so tempting to try but your baking recipes are so long in my "to do" list liao. Haha I have not tried the yeast free bread yet though already bought the ingredients :)...which mayonnaise brand did u use for these muffins? Lovingkids
Hi Lovingkids...i happen to have a jap mayo in the fridge so i just use that, think any mayo should do fine :) going to make the yeast-free bread again but just now forgot to buy cream....
ReplyDeleteHi, I just made it. I doubled the recipe. The chocolate was lovely and rich. I used water instead of milk coz I feel that milk dilutes the chocolatey-ness. I also added in a little bit of oil. It was really soft. But it ended up tasting very alkalinic. Was yours like that? Thanks for sharing. It's a gd way to get rid of extra mayo. Next time I think I'll try it with baking powder and see how that works out.
ReplyDeleteJudy
Hi Judy...think the amt of baking soda cause the alkalinic taste. Should use milk mah, taste better than using water!
ReplyDeleteHi Peng, once baked, how long can we keep these muffins?
ReplyDeletestore in air-tight container outside for 2 days if not can chill in fridge for 1 wk, bring to rm temp b4 consuming.
ReplyDelete