Water and chocolate muffins are easy and quick to prepare. They are egg-free and lactose-free, a bit lighter than the classics. Perfect for dipping in milk for breakfast or for a snack.
Here are more muffin recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for water and chocolate muffins
- 2 cups all-purpose flour
- 1 cup water
- 1 cup sugar (or less)
- 1/2 cup potato starch
- 1/4 cup sunflower oil
- 1/4 cup dark chocolate chips (plus extra for decorating)
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
- to taste vanilla (or vanilla sugar)
Tools
- 1 Kitchen Robot Thermomix tm31 – tm5 – tm6 – tm7
- 1 Bowl
- 1 Hand mixer
- 16 Muffin cups disposable paper for muffins
- 1 Muffin pan
Preparation of water and chocolate muffins
WITH THERMOMIX: Place all ingredients in the bowl, starting with the liquid ingredients at the bottom and adding the powders last (excluding the chocolate chips), then mix for one minute at speed 5. Then add the chocolate chips and mix in Counterclockwise mode at speed 3 for 10 seconds. Prepare a muffin pan, arrange the paper cups, and fill them up to 3/4 full to prevent the batter from overflowing during baking.
WITHOUT THERMOMIX: In a large bowl, pour all ingredients, starting with the liquids and adding the powders last (excluding the chocolate chips), then mix with an electric mixer until a homogeneous mixture is obtained. Add the chocolate chips and incorporate them using a wooden spoon. Prepare a muffin pan, insert the paper cups, and fill them up to 3/4 full to prevent the batter from overflowing during baking.
BAKING: Preheat the oven and bake for 20 minutes at 350°F. Every oven is different, so check with a toothpick to ensure they are well cooked. Before baking, I added more chocolate chips on top, and once cooled, you can sprinkle them with powdered sugar.
NOTES
Double chocolate muffins can be stored under a glass dome for a couple of days
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