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:
- Sift the flour and cocoa powder along with the salt and baking soda for atleast 3 times,
- So that no lumps of cocoa powder / all purpose flour are there and also the baking soda is mixed well with the flour.
- Mix the Dry Ingredients along with the wet ingredients and stir slowly. make sure no lumps are formed in the mix.
- Pre-Heat the Oven to 180c and line the Muffin tray with Muffin Liners.
- 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.
- Remove the Muffins from the tray and cool them on wire wrack. Let them cool down for 10 minutes.
- Put the Muffins in Refrigerator for about 2 hrs and serve chilled.
To make Icing:
- Mix the Icing sugar (5 tbsp's) with warm water (1 tbsp) and beat well. spread the icing over the muffins and serve.
Notes:
- Lemon Juice can be used instead of White Vinegar.
- Brown sugar works perfect than Plain Sugar.
- I feel cooling the muffins makes it taste better.
- Well, now iam heading to my fridge to pick one muffin.
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