Eggless fresh strawberry muffins recipe
Made with easily available ingredients in around 20-25 minutes, you can whip up this delicious dessert for your loved ones.
Servings 6 Muffins
Ingredients
- 1 cup = 250ml
- 1 cup Strawberries
- 1 cup All purpose flour
- 3/4 cup Whole wheat flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Sugar granulated
- 1 tsp Vanilla extract
- 1/4 cup Oil
- 1/2 cup Milk
- 2 tbsp Yogurt thick
Instructions
- Put the all purpose flour, whole wheat flour, baking powder and salt in a sieve.
- Mix gently and sieve it 3 times in a bowl.
- After that put chopped strawberries to the flour mixture ensuring they are coated with flour all over.
- In another bowl, mix the vanilla essence, curd/yogurt, milk and oil together. Next add sugar and mix well.
- Add this curd-oil mixture to the flour mixture and gently fold everything together, about 4 or 5 times.
- Do not over mix, else the texture of muffins will be dense. The batter will look somewhat lumpy.
- Grease your muffin tins/ line them with muffin liners and divide the batter equally between them, so that each one is about 2/3rds full.
- Bake at 190C (375F) for about 25 minutes till the muffins are done and lightly golden brown on top.
- Cool for 10 minutes, un mould them and cool completely on a rack.
Notes
1. This recipe makes 6 big size muffins. However you can use smaller molds/liners.
2. As i have used granulated sugar with slightly bigger crystals, the sugar remains as it is since we don't cream the sugar and oil in muffins (unlike cakes).
3. If you wish to have a slightly lighter texture for muffins, you may substitute the whole wheat flour with all purpose flour.
4. Always preheat your oven for at least 10 minutes before you start, so that it reaches to required recipe temperature.