Water and Chocolate Muffins

Here is the recipe for water and chocolate muffins, which are a lighter variant of the classic muffins, as they do not contain milk or butter. These little cakes are easy to make and are perfect for those on a vegan diet or for those with lactose intolerance.

Ingredients

• 200 g of type 00 flour
• 150 g of sugar
• 50 g of unsweetened cocoa powder
• 250 ml of water
• 80 ml of vegetable oil
• 1 packet of baking powder
• 1 pinch of salt
• 100 g of chocolate chips (optional, if you want to add an extra touch)

Preparation

1. Preheat the oven to 180 °C and prepare a muffin tin by lining the individual compartments with paper liners.
2. In a large bowl, sift together flour, unsweetened cocoa, baking powder, and a pinch of salt.
3. Add the sugar and mix well.
4. In another bowl or jug, combine water and vegetable oil.
5. Pour the liquid mixture over the dry ingredients and mix with a hand whisk or an electric mixer until the mixture is smooth and lump-free.
6. If desired, you can now incorporate the chocolate chips into the batter, stirring gently with a spatula.
7. Fill the paper liners to about 3/4 of their capacity.
8. Bake the muffins for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to complete cooling.

Curiosity

Water and chocolate muffins are an excellent alternative for those looking to reduce the consumption of animal fats but do not want to give up the pleasure of a delicious dessert. The absence of animal-derived ingredients also makes them suitable for vegans and people with food intolerances.

Enjoy your preparation and bon appétit!