Recipe- Simple And Eggless Strawberry Muffins

Filled with summer strawberries, these simple Eggless Strawberry Muffins make the perfect snack. Enjoy them with a cup of chai or a glass of milk. These are also made with whole wheat and are nut-free.

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.