Eggless Vanilla Muffins
This recipe is especially for all my Blog readers, followers on Instagram who have constantly asked me for an egg-free bake recipe.
Cupcakes and muffins are one of those baked goodies that can be made in less than an hour's time. If you are thinking about beginning your baking journey, I would suggest to start off by making these. It requires no special blender or baking equipment. A hand whisk, muffin tray and OTG is all you need along with the raw ingredients to make these no egg, no butter Vanilla Muffins.
These are spongy, airy, moist muffins. Remember to use fresh curd with very little or no water and is not sour. Chocolate chips, chopped pineapple, berries, raisins are some of the toppings that you can use to make this versatile muffin recipe. But a different recipe is required to make a complete Chocolate muffin made with cocoa powder though. A good cupcake liner is vital to de-mould/peel off the finished product without too much of the dough sticking to it.
All-purpose flour/Maida - 125g
Baking Soda - 1/2 tsp
Baking powder - 1/2 tsp
Curd - 60g
Castor Sugar - 70g
Milk - 100ml
Oil - 60ml (I used sunflower oil)
Vanilla Essence - 1 tsp
Chocolate Chips - 5 tbsp (optional)
Pre heat OTG to 180C. Line your muffin pan with cupcake liners and set aside.
In a bowl whisk together curd, oil and sugar along with vanilla essence until they are well incorporated. Next, add milk and whisk again to form a homogenous mixture with no lumps.
In another bowl add dry ingredients and stir - flour, baking powder, baking soda and chocolate chips.
Add this dry mix to the bowl of wet ingredients listed in Step#2 and whisk until a smooth, lump-free, runny batter is formed.
Pour this into your lined cupcakes. Remember to fill them up to 3/4th and not completely.
Bake this for 20-25mins until the muffins for a light golden crust and a toothpick inserted in the centre comes out clean.
Cool completely and serve.