These butterless and eggless easy bake muffins are simply awesome, not only they taste delicious, but they also look gorgeous. Perfect for breakfast or you can eat them any time. One thing I can tell you that, cranberries and chocolate chips are deadly combo together. You can’t miss them.
Eggless Chocolate Chip and Cranberry Muffins
Yields: 10 regular size muffins
- All-purpose flour/Maida- 1½ cup
- Caster sugar/White powdered sugar- ¾ cup
- Salt- ¼ tsp
- Yogurt- ¼ cup + 2½ tbsp
- Baking powder- ¼ tsp (hipped)
- Baking soda- ¾ tsp
- Vegetable oil/Olive oil- ¼ cup + 2½ tbsp
- Vanilla extract- 1½ tsp
- Milk- 9 tbsp (I used toned)
- Chocolate chips- ¼ cup
- Dried cranberries- 1 handful
In a bowl mix all-purpose flour and salt, keep aside. In a separate bowl mix yogurt, sugar, baking powder and baking soda. Wait for 2-3 minutes. The mixture will become little frothy, now mix in oil and vanilla extract. Add the flour mixture into this in 3 batches. And keep mixing. Now add milk, whisk well to form a lump free mixture. Add the chocolate chips and cranberries, mix gently with the help of spatula.
Preheat the oven to 180 C. Line a muffin tin with paper liners. Scoop the batter into the prepared muffin tins about three fourth full, sprinkle some chocolate chips on top. Bake for 20 minutes or until a toothpick inserted in the center comes out clean or with few moist crumbs. After baking transfer the muffins to a cooling rack and leave there till they cool completely.