DailYcious

Who doesn’t love a blueberry muffin?? Ah and when it has all goodness in it … This whole wheat eggless muffin is as good as a normal muffin in taste & texture. You can happily give your kids without any regrets.

Adapted from PJ Hamal posts.

DSC_0615_1

INGREDIENTS

Whole wheat flour – 2 1/2 cup
Brown sugar – 1 cup
Cinnamon powder – 1/2 tsp
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Vanilla extract – 1 tsp
Blueberries – 1 cup
Vegetable oil – 1/3 cup
Nutmeg – a pinch(optional)
Yogurt – 2 cup
Salt – 3/4 tsp

PROCEDURE

Step 1: In a large bowl, add flour, brown sugar, cinnamon powder, baking powder, baking  soda, salt and whisk once.

Step 2: In a seperate bowl, add oil, vanilla extract, yogurt and whisk until combined.

 

Step 3: Pour the yogurt mix in the flour mix and stir until combined.

 

Step 4: Add fresh or frozen blueberries and mix gently.

 

Step 5: Preheat oven to 400° F(205° C), spoon in cake mix to the muffin tray and bake for 18 mins or until the tester comes out clean.

 

NOTES

  1. You may add sugar granules on the muffins before baking.
  2. If you feel the cake mix is dry, add yogurt to the batter.

 

Please check this recipe in you tube. Subscribe and Share.

Advertisements

2 Replies to “Whole wheat blueberry muffins”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: