Wednesday, August 8, 2012

Eggless Whole Wheat Chocolate Chip Muffins

When I pick up my daughter from the day care in the evening, the first thing she tells as soon as I put her in her car seat is "mum-mum". We have about 30 minutes drive back home, so I usually give her something to snack on for the ride. As much as I try to give her healthy things to snack on, sometimes she doesn't want anything but something sweet. So, now I have started to make these muffins at home. Knowing that they are made from combination of whole wheat flour and all purpose flour, I get some comfort, when I give these to her for snacking.
Here is the recipe for the eggless muffins.
Note: We don't like to give her foods loaded with sugar, so I have reduced the amount of sugar to fit my need. If you would like to make these a bit sweeter, please add 1 cup of sugar instead of just 3/4 cups.
Dry Ingredients:
1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
3/4 Cup Sugar
1 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Cup Unsweetend Chocolate Chips

Wet Ingredients:
2 Teaspoons Apple Cide Vinegar
1/4 Cups Vegetable Oil
1-1/4 Cups Milk

Pre-heat the oven to 350 degrees F.
Combine the dry ingredients in a bowl. Make a well in the center then add the wet ingredients one by one. Mix well.
Grease a muffin tray with cooking spray. Pour the batter in the muffin molds, such that the molds are about half to 3/4th way full. Bake for 20-25 minutes or until a knife when inserted in the center comes out clean. Turn off the oven. Take the tray out of the oven and let it cool completley before demolding.

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