Ingredients
Muffins
flour
160g
5.60oz
0.64cup
10.72tbsp
cocoa powder
15g
0.53oz
1tbsp
sugar
160g
5.60oz
0.64cup
10.72tbsp
baking powder
5g
0.18oz
0.34tbsp
baking soda
2g
0.07oz
0.13tbsp
salt
pinch
vegetable oil
100g
3.38fl oz
water / coffee / any plant milk
190g
6.42fl oz
vinegar
0.5tsp
bitter chocolate
50g
1.75oz
3.35tbsp
berries / chopped nuts / anything you like as an additive to the batter
Method
- Preheat the oven to 338-356F (170-180C).
- Sift the dry ingredients, and mix (flour, cocoa powder, baking soda, baking powder, salt, sugar). Add the oil and the liquid. Stir until smooth, it should be without lumps.
- At the end, add the vinegar, and mix.
- Add the additives if you wish. It can be dark or bitter chocolate, any nuts or berries / candied fruits / raisins, etc. If the berries are frozen (small berries like currants, cranberries, blueberries are appropriate here), then sprinkle them with flour / starch without defrosting, and quickly mix them into the dough.
- Spread the dough in molds about 2/3 of the mold, and bake at 338-356F (170-180C) for 25 minutes until dry skewer.
- Cool the muffins down, and serve.
Due to the vegetable oil content in the dough, the muffins turn out tender, and don't harden in the fridge.
The shelf life is up to 4-5 days.
You can also bake one large tea cake following this recipe.
