When I start to lose weight, the first place that gets thin is my face. An already elongated face, it gets even longer. Once my brother visited me after a long time and on a phone conversation with my mom this is how he described how I looked, “She has lost weight except that her face looks like someone gave her two tight slaps sandwiching both her cheeks together.” I would be super happy if I can pick and choose where the weight loss is to be seen, I know that can happen only in my dream. With my weight loss goals apart, I baked these cute eggless muffins and they were the best muffins I’ve tasted in my life. No kidding, you’ll just stop using eggs in your muffins once you try this recipe. Taken from Anushruti’s blog, I followed her recipe to the T and the result was mind blowing. I’ve been waiting for a long time to collect the required ingredients and by the time I got all the basic ingredients for the muffins my pint of blueberries reduced to 1/8th cup. I couldn’t wait any longer to get the blueberries so I added 3/4th cup of chocolate chips. With bites of blueberries and chocolate mixed together, this muffin tasted heaven and made me float in some fantasy world where I can afford to eat and be as I please. Zooming in to reality after the muffin got over, I did go for my usual workout to not make “my muffin tops” any bigger. My kiddos were so happy and divided the muffins in to equal shares among them just so they don’t fight over it on the breakfast table. This recipe is a must try recipe for all muffin lovers.
Blueberries — 1/8 cup (if you are planning to make blueberry muffins then use 1 cup of blueberries)
Semi-sweet Chocolate chips — 3/4 cup (Omit this if you are making blueberry muffins)
All purpose flour — 1 1/2 cups + 2 tsp (for coating the blueberries and chocolate chips)
Baking powder — 1 tsp
Baking soda — 1 tsp
Dry Milk Powder — 3/4 cup
Fine Sugar — 3/4 cup (Use 1/2 cup if you like a less sweeter muffins)
Milk — 250mL
Vanilla Extract — 1 tsp
Unsalted Butter — 1/2 cup (melted)
1. Keep your muffin moulds ready with muffin liners, alternatively, grease or dust the muffin pan with flour if you are not planning to use the liners. Wash and pat dry the blueberries with a paper towel. Combine the blueberries and chocolate chips in a bowl. Add 2 tsp of flour and toss to coat them. This helps the blueberries and chocolate chip from sinking to the bottom of the cupcakes.
2. Preheat oven to 350F. In another bowl, combine flour, baking powder, baking soda. Sieve them to make sure there are no lumps. Add the milk powder, sugar with the flour mixture and mix well with a whisk.
3. Melt the butter in a cup in a microwave. Add the melted butter, vanilla extract, milk and mix gently. Do not over mix, the less you mix the fluffier the muffins.
4. Gently fold in the blueberries, chocolate mix with one mix to make sure that they are evenly distributed throughout the batter. Use an icecream scooper or a spoon and fill the prepared muffin moulds with the batter. Bake for about 25 minutes or until toothpick comes out clean.
You can leave out blueberries and substitute with dry fruits or any other fruits you prefer on muffins or just bake them plain, they are just so good!!!
My Day6, BM#16 recipe under “Show your breakfast”. To Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 click here. Also sending this entry to Radhika’s ‘I Love Baking’ event to spread my love for baking and ‘Let’s cook with fruits’ .
Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.