Thursday, May 15, 2014

Mocha Chocolate chip Wheat Muffins ~ Egg Free ~ With Stepwise pictures

I think I have mentioned in the past that I am not much of a coffee drinker even though I enjoy an occasional cup, especially when I travel. But the oddest thing is that I really like coffee flavor in my bakes and in other treats like this frozen yogurt. I started playing around with coffee flavor in my bakes last summer, when my in laws were here with us and we were doing a fair bit of traveling. I thought since both of them loved coffee so much, coffee flavored muffins and bakes might be just the thing for them to enjoy on the road :)

 Egg Free Mocha Chocolate Chip Wheat Muffins

I tried a couple of coffee flavored muffins then that never made it into this space, but we all enjoyed them quite a bit and I have been meaning to make something similar again. This version like my earlier versions is egg free and butter free, but this one does have some chocolate chips that definitely makes this muffins much more delicious :) These muffins are great to have at coffee time or tea time, they also work great as a breakfast muffin or for travel. 

 Egg Free Mocha Chocolate Chip Wheat Muffins

Click here for a printable view of this recipe

Ingredients and Method to make Mocha chocolate chip muffins (adapted from this recipe)
Dry Ingredients
1 and 1/2 cup whole wheat flour (atta/ godumai maavu)
1/2 cup unbleached all purpose flour (maida)
1/2 tsp salt
2 and 1/4 tsp baking powder
1 Tbsp unsweetened cocoa powder

Wet Ingredients
1 and 1/4 cup fine sugar
1 cup + 2 Tbsp milk
1/4 cup plain yogurt
1/4 cup oil 
1 tsp instant coffee (see notes)

1/2 cup semi sweet chocolate chips

Pre heat oven @ 350 deg F (approx 180 deg C) Line standard size muffin tray with muffin liners

Add all the dry ingredients to a bowl and whisk or sift together. Make a well in the center and keep aside.


In a separate bowl mix together all the wet ingredients. Pour gently to the dry ingredients and mix together.


Finally add chocolate chips and mix gently. Spoon into pre lined muffin cups until 3/4 th full. Place in oven and bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.


Remove from oven, cool a little, peel liner and enjoy :)

Notes:
The original recipe called for 1 Tbsp of instant coffee, but I was using Nescafe instant coffee that I got from the Indian grocery and it calls for just 1 tsp for 1 cup of coffee. So I used just 1 tsp in this recipe too and it was perfect, the coffee flavor was just right for me. If you are using a different brand of instant coffee do check if the flavor is right while making the batter so you can adjust to taste if needed.
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