Saturday, January 11, 2014

Chocolate Chip Muffins


All-Purpose Flour (Maida)- 1 1/2 cups + 2 tbsps for dusting
Whole Wheat Flour - 1/2 cup
White Granulated Sugar - 3/4 cup
Baking Soda - 1/2 tsp
Baking Powder - 2 tsps
Salt - 1/4 tsp
Ener-G Egg Replacer - 5 tsps
Plain Yoghurt/Curd - 3/4 cup
Canola Oil - 1/3
Milk - 1/2 cup
Vanilla Extract - 1 tsp
Semi-sweet Chocolate Chips - 1 cup


  1. Preheat the oven to 190C/375F.
  2. Line the muffin tins with paper liners.
  3. Dilute egg replacer with 6 tbsps of warm water.
  4. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder and salt, thrice together.
  5. Transfer it into a bowl, add sugar and mix well.
  6. In another bowl, take diluted egg replacer. Beat lightly.
  7. Stir in curd, canola oil, milk and vanilla extract into the bowl. Beat lightly.
  8. Now add the liquid ingredients to the dry ingredients. Mix well using a spatula, until well combined.
  9. Dust the chocolate chips with 2 tbsps of all-purpose flour.
  10. Pick the chips from the flour and add them to the muffin batter. Mix gently.
  11. Spoon the batter into each paper liner in the muffin tins until they are 3/4rth filled.
  12. Bake for 20 minutes or until the skewer inserted in the centre of the muffin comes out clean.
  13. Remove the muffin tins from the oven and place on wire rack for cooling.
  14. Serve.


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