Make Muffins Without Eggs

Let's make some yummy muffins without eggs—which makes them safe to serve to your vegan pals.

Ingredients

2 cups (250g) flour
3/4 cup (180 ml) milk
2 tsp baking powder
1/3 cup (150g) sugar
1/4 tsp of salt
1/2 cup (43g) chocolate powder (optional)
2 tbsp full of olive oil butter
Optional but highly recommended: sunflower seeds, raisins, peanuts, chocolate chips, etc. (about 3/4 of a cup or a nice handful)

Place the bowl on a counter or table.
Pour the flour into it.
Add the baking powder, sugar and salt.
Mix well with a fork or whisk
Add the butter to the dry ingredients; mix well with a metal fork or your hands until creamed.
- Optional: Add the raisins, seeds, chocolate chips etc.
Set the muffins dye stand into the pressure cooker with 4 cups (950 ml) of water on the base of cooker.
Smear a little butter on the base and walls of muffin cups.
Pour the batter into the cups of muffins pan. One-half cup is the right amount per cup.
Preheat the cooker for 5 minutes.
Place the batter-filled muffin pan in cooker, and close as directed in cooker's instruction manual.
Steam for 25-30 minutes.
When the time is up, smell the steam coming from the cooker and switch it off.
Allow steam to subside.
Open the lid of cooker and check by sticking a toothpick into a muffin to make sure the inside is cooked. If the toothpick comes out clean, they‘re done; if not, cook for another 10 more minutes.
Remove from cooker, transfer muffins to serving dish and enjoy.

Add in a square of chocolate milk bar into each muffins for gooey chocolate heaven.
Make the batter not too liquid, not too solid stiff—the ideal consistency is a little drier drier than pancake batter, but not as stiff as cookie dough.
Top it off with some fruit.