Eggless Whole Cornflour-Strawberry Muffins

I have been baking eggless cakes using Yogurt/ Dahi [Indian curd] as an egg substitute and been getting good results. This time decided to use apple sauce. I read somewhere that apple sauce not only replaces eggs also fat. Looks like this is true, this time I used just half amount of vegetable oil . My cake was super moist too, do you think its because of apple sauce?
Now coming to the corn flour...I used Bob's Red Mill 100% stone ground whole grain cornflour. I combined with equal parts of unbleached whole wheat flour. I noticed cornflour adds slight gritty texture to the cake. This is my first time baking corn cake, wasn't sure of the cornflour-whole wheat ratio, just decided to try half and half and it worked.





Dry ingredient:
Yellow whole cornflour - 1/2 cup
Bleached whole wheat flour - 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/ 2 tsp
Salt - pinch
Wet ingredients:
Vanilla essence - 1/2 tsp
Table sugar - less than 2/3 cups* [I would suggest 1/2 cup]
Apple sauce - 1/4 cup [I used Gerber baby food]
Vegetable oil - 1/4 cup
Milk - 1/4 cup
Strawberries - 1 cup, chopped

Grease the muffin pan and pre- heat oven at 350 degree Fahrenheit 
Sift all the dry ingredient at least three times. Sifting mixes the ingredients properly, also incorporates air in the mixture which helps in raising the batter while bakingMix wet ingredients by a hand blender on a medium speed for 1 minute [don't add all the milk at once, save a little to adjust the final consistency of batter]
Fold in the dry ingredients and blend again for 1/2 minute. Now add chopped  strawberries, mix gently and pour the batter in muffin pans 
Bake for 30 minutes or until tooth pick inserted comes out clean *I used 2/3 cups of table sugar and the muffins were on the sweeter side. I think half cup of table sugar would have been enough to provide the required sweetness.
The batter rose quite quickly unlike in the past. I wasn't sure of getting the structure, but to my surprise muffins had nice crumbly structure, however they were more moist than regular muffins. I am thinking the extra moistness was due the the juices of strawberry in the batter.


Whole Grain (Egg Free) Baking Event ? Corn hosted by MadhuramShow me your cake by Divya Cakes-n-Cookies events both hosted by Sara's Corner