Eggless, Milkless Chocolate Muffins

This is a very moist and chocolaty muffin that is very simple to make, that's perfect for people with an allergy to eggs, or an allergy to milk.

• Ready In: 45 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 4 1⁄2 cups all-purpose flour
• 3  cups white sugar
• 1  cup  unsweetened cocoa powder
• 1  cup  vegetable oil or 1  cup canola oil
• 3  cups water
• 3  teaspoons baking soda
• 1⁄2 teaspoon salt
• 3  tablespoons vanilla extract

Directions

1. Preheat oven to 350°F (175 01456C), grease 12 muffin cup tins or line with muffin liners.
2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
3. Add oil, water and vanilla and mix thoroughly.
4. Spoon batter into prepared muffin cups until full. Bake at 350°F (175°C) for 20-30 minutes or until toothpick inserted in center comes out clean.