Eggless cranberry muffins is so light, airy and fluffy with the flavour of cranberries is so yummy. Often there is a question as to what is the difference between muffins and cupcakes which I shall discuss in my upcoming post of cupcakes.
Coming back to eggless cranberry muffins these tiny little thing is just perfect for your breakfast. Do try this version and let me know the verdict…..
Recipe for Eggless cranberry muffins
Dried Cranberries – 100 g
1 cup all purpose flour
1 tsp baking powder
2 tbsp vegetable oil
½ cup yogurt
¼ cup caster sugar
Method of preparation
Preheat oven at 190° C
Sieve flour and baking powder twice and reserve.
Add cranberries to the flour mix.
Now mix yogurt , oil and sugar slowly just until sugar is dissolved.
Gently fold in flour mix to the yogurt just until flour mix is incorporated.(Never overmix or else muffins will not light and fluffy)
Pour batter into muffin moulds just to the top level.
Bake at 190° C for 10-15 minutes until done.
Demould from the mould after 1 or 2 minutes.
Transfer to a wire rack to cool.