That was Nagraj’s birthday and I believe it’s not right to let go of the day without lighting my oven once. It’s also a packed day which means I have to think of something really quick and fuss free baking.
Considering the fact that most of the friends have egg free diet, bake should also need to be eggless. So me and dear friend A settled in for the quick and healthy muffins as one of the break fast sides.
This is a basic recipe and the combinations of nuts chocolates and dried fruits, that one can play around, and still be sure of the lovely results.This is also one of the good recipe if you have to involve kids in baking.
- 2 cups – whole wheat flour /atta
- 1 cups – fine sugar/powdered sugar
- 1/4 cup chocolate chips
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Pinch of ENO/fruit salt
- 2 ripe bananas mashed
- 1/2 cup thick yogurt
- 1 tsp pure vanilla extract
- 1/4 cup butter at room temperature
- 1/4 cup vegetable oil
Method – Pre heat the oven at 180°C or 350°F. Grease the muffin tray with butter/flavorless vegetable oil. Or alternatively you can line the tray with muffin liners.
Sieve the flour to get rid of the lumps. Mix all the dry ingredients together and stir well.
Mix all the wet ingredients, beat well until all ingredients bind well, with a wire whisk or with a hand blender for about 2 minutes at a medium speed.
Now pour the wet mix on the dry mix, combine with a spatula. At this step you need to be carefull about not over mixing, mix only til combined. Over mixing will make the muffins hard and elastic.
Put the batter in the muffin tray with a spoon or with an ice cream scoop. Fill half the cup, as muffin will raise as it’s baked.
Bake it for 25-30 minutes.
Toothpick test – to check the donness the muffins, take a toothpick and insert in the muffin. Tooth pick should come out clean, that means the muffin is completely baked.
Makes 8 medium size muffins.
Best served hot, however you can save it for a couple of days.