Christmas muffins with water-based cocoa, eggless and butterless, delicious and very easy to make.
To make them, get a silicone mold with Christmas figures, ideal for baking.
For this recipe, I was inspired by my water-based cocoa muffins published a few weeks ago. The procedure is practically the same.
Unlike classic muffins, for this recipe, the baking times are significantly lower (it largely depends on the size of the mold), and I didn’t use granulated sugar, but just a light sprinkle of powdered sugar once I removed the muffins from the molds, slightly greased with sunflower seed oil.
If you’re in the mood for more Christmas sweets, here are some delicious ideas to make for the occasion.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12-14 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup potato starch
- 1/3 cup unsweetened cocoa powder
- 2/3 cup sugar
- 1 cup water
- 1/4 cup sunflower seed oil
- 1 tbsp baking powder
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Spoon
- 1 Mini muffin tray
Steps
To make Christmas Muffins with Water-Based Cocoa, in a bowl work for 5 minutes with the electric whisk, the water with the granulated sugar and the sunflower seed oil.
Add the sifted flour with the potato starch, cocoa, and baking powder, mixing the ingredients with the electric whisk until you get a smooth and homogeneous mixture.
Since my figures are quite small, to fill the spaces, once I have slightly greased them, I used a piping bag.
You can alternatively use a spoon.
Level the mixture once poured, gently shaking the mold.
Bake in a preheated fan oven at 356°F for 15 minutes, doing the toothpick test before removing the sweets from the oven.
If once inserted, it comes out nice and dry, the sweets are ready to be taken out, but let them cool well before removing them from the mold.
Decorate with powdered sugar as you like.
