Whole wheat eggless blueberry muffin

Quantity: 12 medium muffins   Preparation time: 15 minutes   Cooking time: 30 minutes

Ingredients:

250 ml of whole wheat flour

50 ml sugar

1/2 cup of oil

125 ml milk (room temperature)

1/2 tsp baking soda

1 tsp baking powder

1 tbsp lime juice

1 tsp vanilla essence

a pinch of salt

20-25  fresh blueberries

Method:

  • Preheat the oven for 10 minutes at 175 degrees
  • Butter the muffin cups or arrange the muffin cups with paper cups
  • In a large bowl, mix whole wheat flour, sugar, baking soda, baking powder, salt together

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  • In another bowl mix lime juice, oil vanilla essence. Give it a whisk and mix it with dry ingredients

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  • Mix well together, and add milk 50 ml at a time. Adding milk in batch of 50 ml helps to keep track of the muffin batter consistency. Ensure the batter’s consistency is as show in below picture. Add milk till it reaches this consistency, if needed ad extra milk too, as it depends on wheat flour too

IMG_20160621_135409230

  • At this stage, add in blueberries and blend them in the batter

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  • Scoop them in such a way berries are almost equal in each muffin and fill them in the arranged muffin cups, so it will be equally distributed. Make sure you leave some space while filling the muffin cups at the top for the muffins to raise as it gets baked

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  • Bake it for 20 minutes

Notes:

  • Taste the batter and add sugar if required
  • You can replace the blueberry with any fruit that you like. If are not adding it as whole fruit, watch the quantity of milk you are adding as the batter would become thin. That is why its advice able to add milk after all ingredients are added. For example, if you are mashed banana or mango fruit itself will ooze out some liquid. In that case mix the mashed fruit, and then add milk as required. This wouldn’t e an issue if you are adding whole fruit or chopped fruits
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