Skip to main content

Eggless zebra muffins ~ 无蛋斑马玛芬


I've never done any bakes without using eggs as an ingredient and when I saw a recipe of eggless muffins on FB, I was curious to find out about the taste, texture, etc.  So without much hesitation and as all the ingredients were at hand, I gave this recipe a go and the result....... soft, moist muffins with pretty swirls!






Recipe for Eggless Zebra Muffins ~   无蛋斑马玛芬   (adapted from  'here' )

Dry Ingredients

  • 195 gm plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • a pinch of salt
  • 2 Tbsp skimmed milk powder
Wet Ingredients
  • 250 ml milk
  • 2 tsp vinegar
  • 1/4 cup oil
  • 140 gm brown sugar
  • 1/4 cup hot water
  • 1 Tbsp vanilla
Chocolate layer
  • 2 Tbsp cocoa powder
  • 1.1/2 Tbsp hot water
Method
  1. Mix vinegar and milk in a bowl, set aside.
  2. Sift or whisk flour, milk powder, baking soda, baking powder and salt, set aside.
  3. In another bowl, whisk brown sugar, hot water, oil and vanilla thoroughly.  Then mix in the milk vinegar mixture.
  4. Pour this mixture into the dry ingredients, mix till slowly combined.
  5. Separate into 2 portions.
  6. To one, add the cocoa mixture, stir well.
  7. To the other, add vanilla, mix well.
  8. Put a layer of vanilla batter into the paper lined muffin pan, do not swirl, then add a layer of cocoa batter, continue to do this till the batter is about 3/4 full.
  9. Bake in a preheated oven @ 180 deg.C for 20 mins. till a skewer inserted comes out clean.
  10. Let cool in pan before removing onto a wire rack to cool further.
  11. Serve warm
  12. Yield :  8 Muffins





Comments

  1. Yummy! Time for me to make these cuppies :)

    ReplyDelete
  2. I like the pretty swirls in the cake. Bookmarked!

    ReplyDelete
  3. Hi Soke Hah, I would love to try this too. Looks tall and nice.

    ReplyDelete
  4. They are so beautiful. I love those deep dark swirls.

    ReplyDelete
  5. Love the beautiful swirls in your muffin, Cheah.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…