|Eggless Strawberry Jam Muffins #Recipe|
My life has been doldrums past few days. Both my maids are on extended leave and I am just managing to keep my sane doing all the household chores and managing my super active toddler. I am just so thankful that school are open now and that I have at least 2 hours in a day when I do not have to multi-task. One of the consequences of my maidless life is that my blog has suffered from lack of attention. This recipe for strawberry jam muffins which I had to post before 15th of this month is finally seeing the light of the day today.
This recipe is a part of the Recipe Swap Challenge where I was partnered with Priya who blogs at Priya's Versatile Recipes. Choosing one recipe from her blog is a challenge in itself - she perhaps has more than 1000 recipes posted on the blog. But, finally, I settled for these Blueberry Jam Muffins as I was in a mood to bake something and I had some strawberry jam that needed to be used. It is a simple fuss-free recipe that is almost failproof. Try it and I am sure, you will not be disappointed.
Interested in checking out something else as well, these recipes might interest you:
Strawberry Banana Muffins
Double Chocolate Banana Muffins
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Eggless Strawberry Jam Muffins
Makes 8 | Preparation: 10 minutes | Baking: 20-25 minutes
1 cup maida/all-purpose flour
¼ cup Sugar
1 tsp baking powder
¼ tsp baking soda
A pinch of salt
½ cup whisked yoghurt
1 tsp vanilla
¼ cup oil
3 tbsp milk
8 tsp strawberry jam
1. Preheat the oven to 180C. Either line an 8 large hole muffin tray with muffin papers or grease little cake tins and dust it with flour.
2. In a bowl, sift the flour, baking powder, baking soda and salt.
3. In another bowl the sugar and add in the whisked yoghurt, milk, oil, vanilla and mix well.
4. Pour the wet ingredients into the dry ingredients, whisk lightly. Don’t overmix the batter.
5. Spoon the batter to the prepared tin halfway through. Add a teaspoon of the jam into half-filled batter, top it with little more muffin batter till it is 3/4th full.
6. Bake it in the preheated oven for 20-25 minutes until a skewer inserted comes out clean.