Eggless Whole Wheat Muffins

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Introduction:
Soft and moist eggless whole wheat muffins .This is a basic whole wheat muffin recipe. You can add chopped nuts or fruits of your choice and make these muffins healthier...
Difference between muffins and cup cakes:
  • Both usually contain same ingredients (flour, butter, eggs, sugar and milk)
  • All purpose flour can be replaced by whole wheat flour or almond flour or oat flour in a muffin
  • Muffins can be filled with a variety of mix-ins like dried fruits nuts, chocolate etc
  • Cupcake batter is beaten significantly longer than muffin batter
  • Muffin batter is beaten briefly (making it a little dense than cupcakes)                              
  • The amount of butter and sugar is higher in cupcakes compared to muffins
  • Savoury muffins can also be made.
  • In short cupcakes are mini cakes and muffins are mini quick breads
Cuisine: International
Recipe category: cakes and bakes
Prep time: 10 min
Cooking time: 40 min
Serves: 12 muffins
Ingredients:

Whole wheat flour
 1 and 1/2 cups
Baking powder
1 tsp
Baking soda
3/4 tsp
Salt
 1/8 tsp
Sugar
1/2 cup + 2 tbsp
Milk
1 cup
Butter (unsalted)
1/3 cup melted and cooled
Vanilla essence
1/2 tbsp
Vinegar
1 tbsp
Method:
  1. Mix and sift (at least once) all the dry ingredients in a bowl (wheat flour, baking soda, baking powder, salt)
  2. Keep it aside
  3. In another deep bowl add sugar and wet ingredients (vanilla essence, milk, melted and cooled butter)
  4. Mix well until sugar dissolves .Preheat oven (180 degree C - 10 min)
  5. Add dry ingredients into wet ingredients in 2 or 3 batches
  6. Fold gently without any lumps
  7. Finally add vinegar and mix
  8. Rest it for 5 min (not more than that)
  9. Pour into muffin trays or cup cake trays (lined with cupcake or muffin liners)
  10. Spoon batter till 3/4 th of the liner and immediately place in the preheated oven
  11. Bake at 180 degree C (20 -25 min)
  12. A toothpick inserted in the center comes out clean (baked perfectly)
  13. Remove them from the pan and cool it completely
  14. Soft and moist muffins are ready to eat

Notes:
  • If you are adding nuts or fruits to the batter, just fold in after adding vinegar
  • Do not rest the batter for more than 5 min (baking soda and vinegar reacts and makes batter fluffy ,but this does not last long ,so immediately pop into oven after filling the liners)
  • You can replace white sugar with brown sugar
  • And butter can be replaced with refined oil
  • If you use muffin pans for baking, you may get lesser number of muffins (Muffin pans are deeper than cupcake pans)

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