Eggless blueberry muffin

                                            EGGLESS BLUEBERRY MUFFIN

INGREDIENTS

• Maida /APF – ¾ cup
• Blue berries – ½ cup [dried /frozen/fresh ]
• Cornflour or vanilla custard pwdr – 1 ½ tbsp
• Oil – ¼ cup [colourless and odourless ]
• Curd at room temperature – ½ cup
• Sugar – 6 tbsp
• Baking pwdr – ½ tsp
• Baking soda – ¼ tsp
• Vanilla essence – ½ tsp

PREPARATION

1. Dust the blue berries with little flour .
2. Grease the muffin tray.
3. Preheat the oven at 180*C
4. Sieve the maida + cornflour or custard pwdr
5. Powder the sugar.

METHOD

Mix the curd + sugar well till sugar dissolves completely.

Add the baking pwdr + baking soda and keep aside for 5 mins.

After 5 mins , the mixture will be frothy and bubbly.

Add the oil + vanilla essence and mix it very well.

Now slowly add the sieved flour .

Mix well in one direction using a spatula.

Add the blue berries and mix so that it spreads evenly.

Pour  the batter into the moulds upto ¾ .

Bake for  18 – 22 mins till the toothpick comes clear.

Allow it cool for sometime.

Muffins are ready to serve .

I did the buttercream frosting on it.

NOTES .

1. It makes around 5 to 6 muffins depending on the size of the mould and amount of batter you pour.
2. Same recipe you can try for tutti frutti muffins also.
3. After adding the flour to the curd mixture don’t allow it to rest, immediately bake it.
4. Instead of muffins, use the batter and bake a cake.
5. Oil should be colourless and should not have any smell .
6. I have used dried berries.
7. If you use fresh berries ,after baking the juice will ooze out from the berries.
8. The same can be baked in cooker or pan or kadai refer to my cooker cake .

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