Tuesday, March 30, 2010

Eggless BlueBerry muffin

As my toddler loves muffins, I love trying out new recipes. Renu's Eggless Blueberry muffin seemed very easy and it was also eggless. I tried the recipe and it was very tasty.Instead of 2 cups of whole wheat flour I added 1 cup of whole wheat pastry flour and 1 cup of all purpose flour. Here is the link to the original recipe.


All Purpose Flour - 1 cup
Whole wheat pastry Flour - 1 Cup
Brown or white sugar - 1 cup
Buttermilk [low fat] - 1 cup
Vegetable oil - 1/2 cup
Baking powder - 1 and 1/4 tsp
Baking soda - 1/2 tsp
Walnuts -handful

Vanilla extract - 2 tsp
Salt - pinch
Blueberry (dried blueberries from costco)- 1 cup

Pre- heat oven at 350 degree Fahrenheit and grease the muffin pan or line with muffin liners and keep it aside
Sieve all dry ingredients (including sugar) at least 2 times and keep it aside (mixing sugar with flour prevents the flour from lumping when combined with wet ingredients)
In a separate bowl blend all the wet ingredients at medium speed
In a separate bowl add walnuts and blueberries and 1 tsp of flour. Mix it so that the blue berries and walnuts are covered with flour. This prevents the blueberries from sinking into the muffin.
Add the wet ingredients into dry ingredients and mix gently with a spatula. Do not overmix the batter. Fold in the blueberries and spoon the batter in the muffin tray and bake for 25 minutes or until  inserted toothpick comes out clean



Looks good. You could send this to my weekly bake-off if you are interested.


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