Eggless WholeWheat Apple Cinnamon Muffin

Finally did it!! Yeah .. A full Healthy Muffin... No Plain Flour , No Eggs , No Butter ....



This is my first happy baking muffin ..Normally there is a little guilt while doing the muffin .. Its for the ingredients.. of butter ,eggs n soo on.. I have been really excited this time about the end results and the making. Now that we know wot goes in the making of our regular yummy muffins . Any healthy change gives us total satisfaction.. I have been wanting to do an eggless version of muffins.. so that I cud treat my parents n inlaws with them next time.. when I travel to India... Then I thought.. why not do a Whole wheat version.... A little more healthy.. lets give it some flavour.. Hmmm... How about Apple n Cinnamon... Gave this muffin a total twist with a flavour... I just loved it...

Do try it and enjoy my healthy Muffin.. and let me know ur view on it :)













INGREDIENTS :



Dry Ingredients




Whole Wheat Flour (Chapathi Flour)

: 1 Cup


Baking Soda

: 1/4th Tsp


Baking Powder

: 1 Tsp


Light Brown Sugar

: 1/2 Cup


Cinnamon Powder

: 1 Tsp


Apple

:1 medium sized peeled n diced into small pieces







Milk

: 1/4 cup


Low fat stirred Yogurt

:2 Tblspn


Vegetable Oil( I have used Sunflower Oil)

: 1/4th Cup





Cinnamon Powder

: 1.5 Tblspn


Brown Sugar

:1 Tblspn




Most muffins are on a trial run .So I end up making only 6 of them..







DIRECTIONS:



 Preheat the oven to 200 C. Line the the muffin tray with Muffin Paper.
Combine all the dry Ingredients except Apple pieces & mix well in a bowl and set aside.
In a small bowl ,Combine the Wet Ingredients together using a wisk .
Incorporate dry ingredients into the wet Ingredients slowly and blend well using a spatula so that there are no lumps. Incorporate the apple pieces in the mixture and mix gently .Fill cups 2/3 full.
Sprinkle tops of muffins before baking with a combination of White Sugar and Cinnamon Powder.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm with Tea.


KITCHEN NOTES :



Let the batter be of a thick consistency and not be running. Add a tsp of yogurt or milk if the batter gets very Thick or too dry.

This muffin was very soft even the next day. I had it for my breakfast along with my morning Tea.. Thoroughly enjoyed it...





Cheers