Eggless Chocolate Muffins

Wet Ingredients:

• Cold Water - 1 and half cup
• White Vinegar - 1 and half tbsp's
• Brown Sugar (or) Sugar - 1 cup
• Olive Oil (or) Canola Oil - 6 tbsp's

Mix the above Wet ingredients in a bowl together. Let the Sugar Dissolve well.

Dry Ingredients:

• All Purpose Flour / Maida - 1 and half cup
• Cocoa Powder - 1/4 cup
• Baking Soda - 1/2 tsp
• Salt - a small pinch

Method:

1. Sift the flour and cocoa powder along with the salt and baking soda for atleast 3 times,
2. So that no lumps of cocoa powder / all purpose flour are there and also the baking soda is mixed well with the flour.
3. Mix the Dry Ingredients along with the wet ingredients and stir slowly. make sure no lumps are formed in the mix.
4. Pre-Heat the Oven to 180c and line the Muffin tray with Muffin Liners.
5. Pour the mix on to the Muffin tray and bake it for 25 mins exactly. Check whether muffins are baked, by insering a toothpick in the centre of a muffins, it should come out clean, else bake for another 5 mins.
6. Remove the Muffins from the tray and cool them on wire wrack. Let them cool down for 10 minutes.
7. Put the Muffins in Refrigerator for about 2 hrs and serve chilled.

To make Icing:

1. Mix the Icing sugar (5 tbsp's) with warm water (1 tbsp) and beat well. spread the icing over the muffins and serve.

Notes:

1. Lemon Juice can be used instead of White Vinegar.
2. Brown sugar works perfect than Plain Sugar.
3. I feel cooling the muffins makes it taste better.
4. Well, now iam heading to my fridge to pick one muffin.