Wednesday, 1 April 2015


Eggless Chocolate Chip Muffins


Plain Flour/Cake Flour - 1 & 1/2 cup (minus 3 tblspoon)
Corn flour - 3 tblspoon
Chocolate chips - 1/2 cup
Sugar                          - 3/4 cup
Oil                              - 1/2 cup
Yoghurt                       - 1 cup
Baking powder            - 1 tspoon
Sodium bi carbonate - 1/2 tspoon
Vanilla essence - 1 tspoon


Preheat oven at 180C . Meanwhile we will prepare the batter for muffins.
Line a muffin tray with muffin liners  and keep aside.
Mix chocolate chip with 1 tsp of flour to coat it and keep aside.
Sieve the plain flour and corn flour in a bowl.
In another mixing bowl, mix the yogurt and sugar to dissolve it.
Add baking powder and baking soda, mix well and set aside for 2 minutes.
This liquid mix will become slightly frothy with small bubbles.
Now mix in vanilla and oil into it.
Now add little flour at a time until you finish mixing all the flour to get a smooth pouring batter.
Do not overmix it, as this eggless and we need the batter to rise while baking. I used hand whisk to mix the batter.
Now add chocolate chip to the batter, give a gentle mix with a spatula.
Now spoon the batter 3/4th in each muffin liner. Top with few chocolate chips.
Bake the muffins for 18-20 minutes or until the toothpick inserted comes out clean.

Once baked keep them in the muffin tray for 5 minutes and then take out from the muffin tray and cool down over a wire rack.
Enjoy these chocolate muffins with tea, coffee or hot chocolate milk.

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