Today I am here with Eggless Strawberry Muffins Recipe. These soft and moist muffins made with fresh strawberries are not only egg free but also butter free. My kids love muffins. These are the muffins I baked for them recently. I baked them in the morning and clicked the pictures. Glad I clicked early, otherwise it wouldn’t have made it to the blog. When the hungry kids came in from school it just vanished in few minutes. Here is the soft muffins recipe with fresh strawberries that are approved by kids.
How to bake eggless strawberry muffins?
Preheat the oven to 350 F /180C. Line the muffin pan with cupcake liners. Wash, hull and chop the strawberries and keep it aside. Sift together all purpose flour, corn flour, baking powder, baking soda, salt and keep it aside. In another bowl, add yogurt, oil, milk and whisk together. Then add sugar and vanilla extract and mix well. Next add the flour mixture little by little to the flour mixture and then mix such that the batter is smooth without any lumps. Then add the chopped strawberries and mix that they are evenly distributed in the batter. Pour the batter in the prepared muffin pan such that each cup is about 3/4th full. Bake for 15- 20 minutes till the muffins are done. Test by inserting a tester / toothpick, it has to come out clean. Remove from the oven. Let it cool slightly, then remove it from the pan and then allow it to cool completely. Then enjoy the muffins.
Baking egg free strawberry muffins with step by step pictures
Eggless Strawberry Muffins Recipe, How to make eggless strawberry muffins? Egg free strawberry muffins recipe
Eggless Strawberry Muffins Recipe
This is a easy recipe for Eggless Strawberry Muffins. These soft and moist muffins with fresh strawberries are egg free and butter free. Category : Eggless Bakes – Muffins Recipe Developed, Cooked and Clicked by : Divya Prakash Published : September 30, 2016 Prep time : 15 mins; Cook time : 20 mins; Total time : 35 mins Yield : 12 muffins
Strawberries : 1 Cup (hulled and chopped)
All purpose flour : 1 1/4 Cup
Corn flour : 1/4 Cup
Baking Powder : 1 Teaspoon
Baking Soda : 1/2 Teaspoon
Salt : 1/2 Teaspoon
Yogurt : 1/2 Cup
Milk : 1/2 Cup
Oil : 1/2 Cup
Sugar : 3/4 Cup
Vanilla Extract : 1 Teaspoon
Pre-heat the oven to 350 F/ 180 C / 160 Fan / Gas mark 4. Prepare the muffin pan by lining with cupcake liners.
Sift together all purpose flour, corn flour, baking powder, baking soda and salt. Keep it aside.
In another bowl, whisk yogurt, oil, milk together. Then add sugar, mix well and finally add vanilla extract and mix well.
Now add the flour mixture little by little to the yogurt mixture and keep mixing such that the batter is smooth without any lumps.
Next add the chopped strawberries, mix well such that they are evenly distributed in the batter.
Pour this batter into the prepared muffin pan such that each cup is about 3/4th full. Then bake for about 15 – 20 minutes till the muffins are done. Then remove from the oven.
Let them cool slightly. Remove from the pan and allow them to cool completely and enjoy.
Please make sure that the ingredients are in room temperature.
Baking time varies with each oven. Mine was ready in 18 minutes. Check yours accordingly.
To check if the muffins are done, insert a cake tester or tooth pick in the centre of the muffin, it has to come out clean.