Not every one of us likes to eat eggs. And those who do not eat eggs or have a strong nose to eggs, generally avoid eating cakes, muffins, and pastries. Being a vegetarian, I always avoid eggs in my cakes and muffins. As my family says that I have a strong nose, which stops me from eating cakes and muffins from any bakery. The alternate is eggless cake and muffin.
Eggless muffins without condensed milk
In search of perfect eggless muffins, I read many recipes, watched many recipe videos and experimented a lot. Sometimes I got good texture but the taste was not there. Sometimes those were good in taste but not up to my expectations. But on this spree to get perfect muffins in terms of texture and taste, I finally got my No-fail recipe.
When I was searching for eggless muffin recipes, I found most of them were either with condensed milk or with yogurt. I realized it’s not feasible to have these two products at home every time. So what could be the substitute for sweetened condensed milk or yogurt? Both of these are dairy products so why can’t I use milk which is easily available in everyone’s kitchen. This led me to my final recipe.
Why is egg used in cakes, muffins, and pastries?
Egg when mixed with the batter, gives the required fluffiness and softness to the cake, muffin, and pastry.
What’s the alternate for eggs?
Today, I will give you a recipe of eggless muffins and my recipe will not compromise with the taste, fluffiness, and texture of the muffin. My family loves it and sure you and your family will fall in love with it. This is a no fail recipe which uses vinegar instead of eggs. When Vinegar combines with milk and Baking soda, it provides the required smoothness, rise and texture to the cake mix without compromising on the taste. To ensure that vinegar does not alter the taste of the muffin, we have used unflavored white vinegar.
|All-purpose flour||1.5 cups|
|Baking Powder||½ tsp|
|Baking Soda||½ tsp|
|Coffee Powder||1 tsp|
|Cocoa Powder||3 tbs|
|Vanilla Essence||1 tsp|
In a bowl, take Milk, Oil, Vanilla Essence and Sugar. Mix all well.
Take another bowl. Mix All-purpose flour, Baking soda, Baking powder, Coffee powder and Cocoa powder in it. Sieve all the dry ingredients all together.
Mix all the dry ingredients into wet ingredients and fold gently to make a smooth batter.
Add one tablespoon of Vinegar to the batter and keep the batter aside for 5 minutes.
Meanwhile, preheat the oven at 180 degree Celsius for 10 minutes.
Take a muffin tray and arrange muffin liners in it.
Fill all the muffin moulds up to ¾. Sprinkle some Choco chips.
Bake these muffins at 180 degree Celsius for 25 minutes or until they pass the toothpick test.
Once done, take out baked muffins and let them cool.