Eggless Whole Wheat Chocolate Chip Muffins
An Egg Free, moist, butter free, whole wheat flour cake with the mild aroma of Vanilla, jewelled with chocolate chips, the Eggless Whole Wheat Chocolate Chip Muffins Recipe makes it a perfect idea for gifting among family and friends this festive season.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 13 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- DRY INGREDIENTS
- 3 Cups Whole Wheat Flour (1 cup is 200 ml measurement)
- 1 cup Chocolate Chips (I have used 50% dark and remaining milk chocolate chips)
- WET INGREDIENTS
- 2 cups Thick Curd or Yogurt
- 1 cup Raw Sugar (See Notes)
- 1 tsp Baking Soda
- 1 1/4 tsp Baking Powder
- 1 cup Oil (Use any neutral oil that has no flavor) (Extra 1 tsp for greasing the muffin tins )
- 2 tsp Vanilla Essence
- A pinch of salt
Instructions
- 1
Once all the ingredients are lined up on your kitchen counter, pre heat the oven for 10 mins at 180 degrees.
- 2
Grease your muffin moulds or use cupcake liners and keep aside.
- 3
In a big bowl, Sift the whole wheat flour twice and keep aside.
- 4
In another bowl, combine the wet ingredients curd, oil, sugar, vanilla essence, oil and a pinch of salt. Whisk well until the sugar melts completely.
- 5
Now, add the baking soda and the baking powder to the wet ingredients and mix againlightly.
- 6
To this wet mixture, slowly incorporate the whole wheat flour. Fold the mixture lightly until there are no lumps.
- 7
Add the chocolate chips and mix lightly again.
- 8
With the help of an icecream scoop, slowly pour the cake mixture into the respectivegreased moulds and/or the muffin liners.
- 9
Bake the muffins at 180 degrees for 40 minutes.
- 10
Check whether the centre is cooked by using a skewer. It it comes out clean, the cake is ready else, keep it inside the oven for further cooking for 10 minutes or so.