Vegetarian Chocolate Muffins

Some days are bad. Then there are days which only chocolate muffins and Adele can salvage. And on some days, those chocolate muffins are also dinner. Stop staring open-mouthed at me. What? I am just human. I will get to that Yoga class on Monday. Promise.

Now, back to those muffins. Baking without eggs has always kind of confounded me. I have tried to tackle this monster many times but I always ended up with a flat, fudgey mess. 

But, today, the urge to make chocolate muffins was too strong. I picked up the first chocolate muffin recipe Google offered and replaced eggs with flax seed concoction. With some other alterations of course! Mostly around removing some of the items from the original recipe. 

And I was rewarded with glossy, perfect muffins. My first victory of the day! 

Only later did I take time to read the rest of this. Life works in strange, mysterious ways to soothe you when everything seems lost. :) 

Vegetarian Chocolate Muffins

Inspired by one of those days. Adapted from Orangette's cake.

Makes about 12 muffins


Ingredients

1/2 cup hot brewed coffee
1 cup powdered sugar
1 & 1/2 cups all-purpose flour

1/2 cups unsweetened cocoa powder (I used low fat)
2 tsp baking powder
1/4 tsp salt
3 tsp ground flaxseed mixed with 8 tbsp warm water

1/2 cup sunflower oil (Can be reduced to 1/3. I added extra to make up for egg yolks)
1/2 cup well-shaken buttermilk

Directions
Sift together all the dry ingredients. Slowly add the liquids while making sure no lumps are formed.

Preheat the oven to 150 degree Celsius. Grease and dust the cupcake pan with flour. Pour batter into the cupcake till the top. Bake for 20 - 30 minutes till the toothpick comes out clean.


Make sure the pans are cooled somewhat before removing the muffins. Try to remove them when they are semi-warm, otherwise the bottoms tend to get soggy because of condensed moisture. You can also use cute muffin wrappers. That should help with the sogginess.