Sunday, 16 February 2014

Eggless wholewheat blueberry muffin

This weekend's healthy snack - Eggless wholewheat blueberry muffins!!! If you don't have blueberries, then no worries at all, you can replace it with any dry fruit of your choice like raisins, apricots etc. I could find so many recipes for blueberry muffins and I adapted the healthy aspects from all the recipes that I came across. I have used whole wheat flour, light brown sugar and very little sunflower oil and added to these, blueberries make these cute little muffins absolutely healthy! It turned out to be so soft and spongy and everyone at home loved the combination of tangy blueberries with the sweet muffin. So, as I always say, eating healthy can be tasty too :)

INGREDIENTS: (makes 5 medium sized muffins)
  • Whole wheat flour - 1 cup
  • Salt - 1/4 tsp
  • Baking soda - 1/4 tsp
  • Baking powder - 1 tsp
  • Light brown sugar - 85 g (approximately half of 3/4th cup - Measure it first and then powder it. You can use white sugar too)
  • Oil - 38 ml (I used sunflower oil, you can use rice bran or vegetable oil too)
  • Milk - 65 ml (approximately a little more than 1/4 cup)
  • Vanilla essence - 1 tsp
  • Fresh or frozen blueberries - 1/2 cup (can be replaced by 1/2 cup of any dry fruits)

  1. Pre-heat oven to 180C for 10 minutes
  2. Wash and pat dry the blueberries/dry fruits and coat them with 2 to 3 Tbsp of flour (This is to avoid them from getting burnt while baking). Keep aside
  3. Sieve together the dry ingredients - Whole wheat flour, salt, baking soda and baking powder. Keep aside
  4. In another bowl, beat milk, sugar, oil and vanilla extract well until the sugar is dissolved and no lumps are left
  5. Make a well in the center of the bowl containing the mixture of dry ingredients
  6. Pour in the wet mixture in the middle and gently mix the batter (DO NOT over mix)
  7. The batter should not be runny. If it is too thick or dry then add 1-2 Tbsp of milk to it
  8. Now add the flour coated blueberries/dry fruits and fold into the batter very gently
  9. Grease and dust the the muffin moulds or line them with paper liners
  10. Spoon in the batter to 3/4th of each mould and bake in the pre-heated oven for 15-20 mins
  11. Keep a check after 12 minutes. Insert a toothpick in the middle and if it comes out clean, then muffins are ready!! 
  12. Cool them on a wire rack and serve them when they are mildly warm. You could serve them as a tea time snack or have them as breakfast with banana milkshake/fresh fruit juice to kick start your day with full power!!!

See you soon with yet another interesting recipe. Cheers!

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