Eggless Strawberry Muffins
Ingredients
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup sugar granulated
- 1 1/2 tsps baking powder
- 1/2 tsp salt
- 1 cup strawberries chopped (not too fine)
- 1/2 cup milk
- 1/4 cup oil
- 2 tbsps yogurt thick
- 1 tsp vanilla extract
Instructions
- Put the flours, sugar, baking powder and salt in a bowl and whisk lightly to mix well. Add the strawberries to the flour mixture and mix to ensure they are well coated with flour.
- In another bowl, lightly beat the vanilla extract, yogurt, milk and oil together. Add this to the strawberry-flour mixture and gently mix together, in a folding motion, about 4 or 5 times.
- Do not over stir, or the texture of your muffins will suffer. The batter will be somewhat lumpy and slightly floury. This is just fine. Grease your muffin tins/ cupsor 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, unmould them and cool completely on a rack.
Notes
This recipe makes 8 muffins.
Note: * My granulated sugar had slightly bigger crystals than average. Since we don't cream the sugar and fat in muffins, the sugar remains as it is. I have found that when I use such sugar in my cakes, the top of the cake always has a slight crispness. This results in a lovely contrast in taste and texture, especially if the cake is soft.