Monday, July 27, 2015

Whole Wheat Vanilla Muffins Recipe (Eggless & Butterless)

Eggless Whole Wheat Vanilla Muffins Recipe
Whole wheat cakes and muffins were always my dream though have tried quite a few times but have failed miserably.But when I saw this recipe, it tempted me so much seeing the texture so baked it the next day itself and believe me it was soo good that the lil one loved it so much.Even hubby who always complains about my whole wheat trials gave a thumbs up to this.I am sure this is going to be my keeper recipe for whole wheat bakes.

Eggless Whole Wheat Vanilla Muffins Recipe
With no doubt I can say this is one of my best bakes so far especially with whole wheat flour.The muffins were not dense as it always happens with whole wheat bakes, with so less oil and no fatty ingredients I was awed by the outcome of these muffins, any one could easily fall for these healthy muffins.

Eggless Whole Wheat Vanilla Muffins Recipe

Eggless Whole Wheat Muffins Recipe

Preparation Time:15 mins | Baking Time : 25 mins | Makes:10 medium sized muffins
Recipe Category: Cakes | Recipe Cuisine: Indian ReferenceVegRecipes

Whole Wheat Flour - 1 cup
Baking soda- 1/2 tsp
Choco Chips * - 2 tbsp
Salt - a pinch

Wet Ingredients:

Warm Water - 1/2 cup + 1/4 cup
Granulated White Sugar - 1/2 cup
Vinegar - 1/2 tbsp
Vanilla Essence - 1 tsp
Olive Oil - 3 tbsp

Note : I used dark choco chips only for the leftover batter so used just 2 tbsp.If you are using for the full batter then use 1/3 cup

Method:

  1. Take whole wheat flour, baking soda and salt in a fine sieve.
    How to makeEggless Whole Wheat Vanilla Muffins Recipe - Step1
  2. Sieve it well,Set aside.In a bowl of warm water add sugar to it.Whisk it well until it dissolves completely.
    How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step2
  3. Then add vanilla essence followed by olive oil.Whisk it well.
    How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step3
  4. Add vinegar and whisk it.Finally add the flour mixture and keep whisking.
    How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step4
  5. Whisk well so that there are no lumps, it should be a creamy batter.The batter will be little runny.Line muffin liners in your muffin pan and keep it ready.Preheat oven at 180 deg C for 10mins.
    How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step5
  6. Spoon the batter till 3/4 of the muffin liner and bake in preheated oven for 25-30mins ir until the top turns golden.I had leftover batter for second batch baking so added chocochips.Insert a tooth pick in the center to check, if it comes out clean then your muffins are done.
    How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step6
  7. Fill the muffin liner and bake in preheated oven for 25-30mins again.
    How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step6
Cool down then store.
Eggless Whole Wheat Vanilla Muffins Recipe

My Notes:

  • I used homemade whole wheat flour so it required little more water than mentioned.The orginal recipe calls for 1/2 cup water but I need 3/4th cup in total to get the desired consistency of the batter.It depends on the variety of whole wheat flour.You need to note that the batter should be flowing and little runny so adjust accordingly.
  • You can even replace half and half of wheat flour and maida.
  • You can use 1/2 tbsp lemon juice to replace vinegar.
  • If you want to add choco chips to the whole batter then add 1/3 cup.
  • I used dark choco chips so the muffins were apt in sweetness.If you are milk / sweet choco chips then reduce sugar a little may minus 1 or 2 tbsp.
  • I got 10 medium sized muffins as my muffin liners were a bit small.
  • You can even bake this cake in a cake mold / loaf pan in that case it may take more time to bake may be 35-40mins.
  • Timing may vary..so plus or minus 5mins according to your oven.
Eggless Whole Wheat Vanilla Muffins Recipe


Written by: SHARMILEE J

37 comments:

  1. Can we use normal oil instead of olive oil ?

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  2. Hi sharmi this is d first time I am commenting for ur recepie ,though I am a regular follower of ur blog. Muffins looks so tempting n thank u very much for so healthy bake, sure I am trying tommarow

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  3. Hello Sharmi,
    what kind of vinegar and olive oil did you use? ardent follower of your recipes

    /manju

    ReplyDelete
    Replies
    1. Olive oil is Musa brand, vinegar is usual flavourless we use for fried rice.... dono the brand got it from nilgiris

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    2. for the olive oil,was it virgin or extra virgin ? again love your blog

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  4. Cute muffins... lovin it as a baker... and tat vinegar addiction really does the magic...

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  5. Simple recipe!! Cute little muffins. How do u get the top of the muffin to be smooth without any cracks? Mine becomes uneven on the top..

    ReplyDelete
    Replies
    1. It depends on the recipe, if the cake is dry it will have cracks on top.......

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  6. This will be my next muffin that i'll bake..thanks!!

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  7. Anna Extra virgin olive oil has a distinct strong smell as Sharmile says odourless oil I assume that is cooking olive oil.
    Extra virgin olive oil are not meant to be cooked in high heat as the oil may turn rancid.

    ReplyDelete
  8. Can I half the recipe as I will be trying my hands in baking for the first time...
    And can you please share pumpkin cupcakes...? Had them in thailand that too eggless...
    Thanks for your lovely blog...

    ReplyDelete
    Replies
    1. Yes you can half it and try....Yes sure will post it in future

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    2. Hi Sharmilee, I tried it.. But unfortunately it was not at all fluffy... It was like I was eating atta... Definitely not a cake of muffins... They were not light either and i used silicon moulds... The top layer got really crisp and had cracks... I used the exact measurements as urs didnt make it half...
      Wat cud be the reason..??

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    3. I am really not sure why that happened...I just followed the org recipe and got these muffins

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  9. Looks great.... how come no baking powder ?
    Thank u.

    ReplyDelete
    Replies
    1. This recipe doesnt need it, it has baking soda

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  10. Sharmi :) the muffins looks really well risen and uniform!

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  11. Inspite of wheat flour the muffins look fluffy n yummy!! Can olive oil be replaced by any other oil like rice bran?

    ReplyDelete
    Replies
    1. Any flavourless cooking oil can be used....

      Delete
  12. i tried this last time, the taste was really yum, just that it didnt rise much. but it was soft.

    ReplyDelete
  13. Hi Sharmalee!
    Thank you so much for this recipe. I halved it and it came out nice.
    What if I want to use raw honey in place of sugar and raisins instead of choc chips?
    How do I get it right?

    ReplyDelete
    Replies
    1. You can but not sure of the measures for honey in place of sugar

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    2. Hello Sharmilee!
      I made it!
      I used half cup of home made date syrup(instead of honey) and raisins.
      It was perfect!
      I loved the fact that it wasn't too sweet.
      And everyone else loved it!!!

      Delete
  14. Excellent recipe..can you tell How long it stays fresh..can I make it 2 days prior and store it?

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    Replies
    1. Yes it will stay good for atleast 4 days

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  15. Y the consistency should be little runny.please tell

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  16. Sharmi, Can we try this recipe also like the latest,new whole wheat jiggery muffins ? Any changes in the ingredients or the same only replace sugar with Jaggery/ Cane Sugar?

    ReplyDelete
    Replies
    1. No both recipes are different but you can try replacing sugar with jaggery / cane sugar by making syrup and adding

      Delete
  17. Hello sharmilee, you've said about the second batch. Did you keep in fridge till the first batch baked? Will it rise like the same way the first batch did?

    ReplyDelete
    Replies
    1. I just left it in room temperature itself....Yes it was almost the same as the first batch

      Delete
  18. Sharmi,

    Turned good.i reduced the oil to half the quantity mentioned and used curd for the reduced quantity.

    The cake was good.thank you

    ReplyDelete


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