Strawberry Muffins – Eggless
Strawberry Muffins are excellent after school snack for the kids and takes less than 30 minutes to bake. These muffins are eggless and mildly sweet.
Servings: 12 Muffins
- 1 cup All purpose flour
- ¾ cup Whole wheat flour
- 2 tablespoon Flax seed meal
- ½ cup Sugar was very mildly sweet, increase it to ¾ cup if prefer sweeter muffins
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Milk
- ¼ cup Yogurt
- ¼ cup Vegetable/canola oil
- 1 cup Strawberry fresh or frozen (chopped)
In a bowl, mix the dry ingredients together. Add the chopped strawberries to the mixture and give it a toss.
In a measuring cup, measure out the liquid ingredients and whisk well.
Add this to the dry ingredients and mix gently. Do not over mix, just mix until well combined. Add a tablespoon or two of milk more if the mixture appears too dry.
Preheat oven to 375 F. Prepare a muffin tin by greasing it or placing liners and then greasing it.
Fill the prepared tins with the batter until ¾th.
Bake in the preheated oven for 20 – 25 minutes or until the toothpick inserted in the center comes out clean. It took me 22 minutes.
Let the Strawberry Muffins cool in the tin for about 5 minutes and then cool completely on a rack.
Calories: 158kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 205mg | Potassium: 95mg | Fiber: 2g | Sugar: 10g | Vitamin A: 32IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 1mg