Eggless Raspberry Muffins

Raspberries are summer fruits here and now they are very rare to see in the fruit stalls,you may wonder then how come am posting this eggless,spongy raspberries muffins. Yes I baked them with frozen raspberries with less efforts. Muffins are semi sweet cakes or quick breads baked in portions for a person. They are similar to cupcakes eventhough they are usually less in sweet and dont have icing on the top.Muffins can be prepared with many variations as low fat muffins with different ingredients in it. Muffins are often eaten for breakfast but however i love them as desserts or as evening snacks.

If dont like eggless muffins, you can make a super spongy muffins with raspberries just by adding 2 eggs and skip the milk and yogurt. Coz i replaced the eggs with milk and yogurt here. This fruity muffins with a cup of milk makes a super filling breakfast which suits prefectly to start a hectic day.Obviously you can replace the raspberries with your choice of fruits or nuts. Am posting this eggless muffins for Bake-a-thon, a baking event am running thrice a week during this whole month of december.

2cups All purpose flour
3/4cup Sugar
1tsp Baking powder
1/2tsp Baking soda
1cup Yogurt
1/2cup Oil
1/4cup Milk
1tsp Vanilla extract
1cup Chopped frozen Raspberries

Preheat the oven to 350F, line the muffin tray with muffin papers.

In a bowl, sift the flour,baking powder,baking soda and salt.

Meanwhile in a small bowl whisk together the sugar, yogurt,milk,oil and vanilla extract.

Pour the wet ingredients to the dry ingredients, whisk lightly. Dont overmix the batter.

Gently fold in the chopped raspberries.

Spoon the batter evenly to the already prepared pan and bake for 15-20minutes until a skewer inserted comes out clean.

Transfer to wire rack and cool it.

Carefully remove the muffins from the pan, cool completely and enjoy.

This is part of the Bake-a-thon 2016
An InLinkz Link-up