Healthy Eggless Whole Wheat Muffins

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These muffins are perfect for calorie conscious people and a good option for Kids tiffin. These have the goodness of whole wheat and olive oil. To make these little crunchy and colorful, I added walnut and tutti-fruity to it. These are spongy, moist and melts in the mouth, what else you need in a muffin?

 

Servings: 9 Preparation time:
Ingredients:
  • Wheat Flour, White, All-purpose, Unenriched, Atta 1. Whole Wheat Flour 1 ½ cup
  • Milk, Buttermilk, Dried, Khoya 2. Milk 1 cup
  • Olive Oil, 3. Olive oil 1/3 cup
  • Sweeteners, Sugar Substitute, Brown, Brown Sugar 4. Sugar ½ cup
  • 5. Salt a pinch
  • 6. Vinegar 1 Tbs
  • Baking Soda, Powder, Cooking Soda, Sodium Bicarbonate, Soda Bi-carb 7. Baking Soda 1 tsp
  • Baking Soda, Powder, Cooking Soda, Sodium Bicarbonate, Soda Bi-carb 8. Baking Powder 1 tsp
  • 9. Vanilla Essence 1 Tbs
  • 10. Tutti Fruity 2 Tbs
  • Walnut, 11. Walnuts (Chopped) ¼ cup

Instructions (Preparation Steps):

  • 1. In a bowl, add milk, sugar, vanilla essence and oil. Mix it well till sugar dissolves.
  • 2. Sieve together the flour, baking powder, baking soda and salt.
  • 3. Start adding dry ingredients into wet ingredients. Fold in with a spoon. There should be no lumps.
  • 4. Add tutti-fruity and walnuts to the mixture.
  • 5. Add vinegar and set aside the mixture for 5 minutes.
  • 6. Set muffin liners in muffin tray.
  • 7. Fill each cavity until ¾.
  • 8. Preheat the Oven @180 C for 10 minutes.
  • 9. Bake the muffins @180C for 20 minutes or until toothpick comes out clean.
  • 10. Let the muffins cool down and then serve.

Cook's Tip:
milk from spilling Milk will not spill while boiling if one applies glycerine to the rim of the vessel.
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Sprinkle some salt in a frying pan to prevent oil from splashing.
832 likes
Store brown sugar in an airtight container to keep it from hardening.
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