Dairy- and egg-free choc-apple muffins

Recipes / Eggs

Food allergies can limit some food choices - but these easy muffins are perfect for lunchboxes for all the family, especially those who are intolerent to dairy or egg.

Recipe «Dairy- and egg-free choc-apple muffins» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 cups plain flour, 1/4 cup NESTLÉ BAKERS' CHOICE Cocoa, 1 tsp bicarbonate of soda, 1/2 tsp salt, 1 1/4 tsp ground cinnamon , 3/4 cup raw caster sugar, 1/3 cup vegetable oil, 3 tsp white vinegar , 1 tsp vanilla extract, 1 medium granny smith apple, peeled, grated, 1 tbsp icing sugar mixture.

Ingredients:

  • 1 1/2 cups plain flour 
  • 1/4 cup NESTLÉ BAKERS' CHOICE Cocoa 
  • 1 tsp bicarbonate of soda 
  • 1/2 tsp salt 
  • 1 1/4 tsp ground cinnamon 
  • 3/4 cup raw caster sugar 
  • 1/3 cup vegetable oil 
  • 3 tsp white vinegar 
  • 1 tsp vanilla extract 
  • 1 medium granny smith apple, peeled, grated 
  • 1 tbsp icing sugar mixture 

Instructions

  1. Preheat oven to 170C/150C fan-forced. Line each hole of a 12-hole, 1/3-cup-capacity muffin pan with 2 paper cases.
  2. Sift flour, cocoa, bicarb, salt and 1 teaspoon cinnamon into a bowl. Stir in caster sugar. Whisk oil, vinegar, vanilla and 1 1/4 cups cold water in a large jug. Add 1/2 the oil mixture to flour mixture. Whisk until smooth and combined. Repeat with remaining oil mixture. Stir in apple. Divide mixture among prepared pan holes.
  3. Bake for 20 minutes or until tops spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
  4. Combine icing sugar and remaining cinnamon in a small bowl. Dust muffins just before serving.