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Dairy- and egg-free choc-apple muffins

  • 0:45 Prep
  • 0:20 Cook
  • Makes 12


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


  • 12-hole 1/3-cup-capacity muffin pan, patty cases


  • 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.

Source: taste.com.au


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