Whole Wheat Eggless Strawberry Muffins
10 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.25 cups whole wheat flour (atta, 163 grams)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup plain yogurt (80 grams)
- 1/4 cup oil (60 ml/ 2 oz)
- 1/2 teaspoon vanilla extract
- 1.25 cups powdered sugar` (125 grams, also known as confectioners sugar)
- 1/2 cup milk (120 ml, I used whole milk)
- 150-180 grams strawberries (12-15 strawberries, chopped into small pieces)
Method
- Before you start pre-heat oven to 350 F degrees. Line a12 count muffin tray with cupcake paper liners. Spray the paper liners with oil spray, this prevents the muffins sticking to the liners.In a bowl sift together atta, baking powder, baking soda and salt. Set aside.
- To another bowl, add yogurt, oil and vanilla. Mix using a wire whisk until it's all combined.
- Add in the powdered sugar and mix using a wire whisk until it's all mixed well. You can use a hand or stand mixer here but since this is powdered sugar, it mixes easily with a wire whisk too.
- Now add half of the flour mixture and mix until it's combined. Then add the milk and mix until combined.
- Add the remaining half of the flour mix and mix until it's all combined. Do not over-mix the batter at this point. You can add an extra splash of milk here if the batter feels super thick. Fold in the chopped strawberries using a spatula.
- Using an ice cream scoop or a spoon fill the liners with the batter until they are 3/4th full. You will get around 9 to 10 muffins from this batter.You can add some chopped strawberries on top. Don't place the entire strawberry on top else the muffin will not rise well from that place. Bake at 350 F degrees for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Place muffins on a wire rack to cool completely. Let them cool completely before eating them. I feel these muffins are even better next day when the strawberries firm up a little. Store at room temperature in an airtight container for up to 2 days.