Skip to main content
logo
Food Advertising by

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.

Sticky rice cake with red bean paste ~ 芝麻豆沙饼

I love red bean, be it  in kuih, mooncakes, rice dumpling or other pastries with red bean paste filling.   This was my first attempt at making the red bean paste from scratch and had to admit that it was really very time consuming.  Nonetheless this sticky rice cake or glutinous rice cake with red bean paste, was indeed very delicious especially when taken fresh from the pan.  I like it that it was not deep-fried but pan-fried with very little oil when using a non-stick pan.  Great to snack on with a good old cup of hot Chinese tea!











Recipe for Sticky Rice Cake with Red Bean Paste ~  芝麻豆沙饼 (adapted from 'here')

Ingredients

250 gm glutinous rice flour and extra to dust200 to 230 ml water360 gm red bean paste, homemade1/2 cup sesame seedsOil for fryingMethod Put glutinous rice flour into a mixing bowl.  Gradually add water to mix into a soft, pliable dough that doesn't stick to the hand.Cover dough with a wet piece of cloth and let rest for 15 mins. or more.Meanwhile, weigh the …

Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.





















Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 


Ingredients

Filling

120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water a…