Eggless Tutti Frutti Muffins

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I have to begin this post with an apology. I had promised to post 3 bread recipes with the ingredient of all purpose flour. But the daughter and husband were totally against it and jointly insisted on a sweet dish instead. I tried my best but they are quite the team, I tell you. So we have these soft and easy eggless muffins that can be whipped up as and when you choose to.

Why I love these muffins?

For starters, this is my own recipe. So I am biased towards it. I have tried them out a few times and every time they turn out so soft and delicious. To top it all, they are eggless muffins. Though we do eat eggs at home, I never seem to have them around while making muffins or pancakes. So I prefer eggless recipes and this one is an absolute winner. The best part is that the daughter and husband loved it and ate most of them even before I had a chance to click. Though I pretended to be angry, I was secretly quite happy about that. Don’t tell them that though.

For similar muffin recipes, check out Eggless Rose Petal Jam & Cardamom Muffins, Banana Honey Muffins and Gulab Jamun Mix Muffins

Makes 10-12 medium sized muffins

WHAT WE NEED

160gms All purpose flour

110 gms Granulated sugar

1 tsp Baking powder

1/2 tsp Baking soda

120 gms Curds / yogurt

60 gms Milk

60 gms Oil

1 tsp Vanilla essence

40 gms Tutti frutti

 

WHAT TO DO

  • Preheat the oven to 190C
  • In a bowl, add the flour, sugar, baking powder and baking soda and mix well
  • Add the curds, milk, oil and vanilla and mix well to ensure no dry flour remains
  • Add the tutti frutti and blend it in
  • Line a muffin tray with cup liners
  • Fill in each muffin cavity upto 3/4 th full
  • Bake for 20 minutes or till the toothpick inserted at the centre comes clean
  • Cool for 10 minutes
  • Enjoy!

NOTES

  1. You can replace half the quantity of the all purpose flour with wheat flour
  2. You can replace the tutti frutti with walnuts / raisins or both

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