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Chocolate Chip Muffins are every kids favorite snack. This recipe is eggless and has a mix of all-purpose flour and whole wheat flour making it healthier.
Ingredients:
All-Purpose Flour (Maida)- 1 1/2 cups + 2 tbsps for dusting
Whole Wheat Flour – 1/2 cup
White Granulated Sugar – 3/4 cup
Baking Soda – 1/2 tsp
Baking Powder – 2 tsps
Salt – 1/4 tsp
Ener-G Egg Replacer – 5 tsps
Plain Yoghurt/Curd – 3/4 cup
Canola Oil – 1/3
Milk – 1/2 cup
Vanilla Extract – 1 tsp
Semi-sweet Chocolate Chips – 1 cup
Method:
- Preheat the oven to 190C/375F.
- Line the muffin tins with paper liners.
- Dilute egg replacer with 6 tbsps of warm water.
- Sift together all-purpose flour, whole wheat flour, baking soda, baking powder and salt, thrice together.
- Transfer it into a bowl, add sugar and mix well.
- In another bowl, take diluted egg replacer. Beat lightly.
- Stir in curd, canola oil, milk and vanilla extract into the bowl. Beat lightly.
- Now add the liquid ingredients to the dry ingredients. Mix well using a spatula, until well combined.
- Dust the chocolate chips with 2 tbsps of all-purpose flour.
- Pick the chips from the flour and add them to the muffin batter. Mix gently.
- Spoon the batter into each paper liner in the muffin tins until they are 3/4rth filled.
- Bake for 20 minutes or until the skewer inserted in the centre of the muffin comes out clean.
- Remove the muffin tins from the oven and place on wire rack for cooling.
- Serve.