Eggless Blueberry Crush Swirl Muffins

For me cakes and muffins are a part of dessert or something for a snack box. But then I learnt a long while ago that these two can also be a part of breakfast!Though I prefer something savory of breakfast,my kids loved to have this for breakfast.

Presenting to you these delicious breakfast muffins for Day #3, Week #4, in the 56th edition of Blogging marathon where the theme for the week in Breakfast dishes across the globe.

It was sometime last month when Lil Angel went on a small trip to a theme park which was organized by her school. She wanted to take these for her friends. So there I was in the kitchen at the middle of the night baking away to glory while all at home were sleeping. When she saw the box packed with these muffins she was literally clapping her hands and jumping up and down enjoying the colors and the flavor.But it was the texture that made me go Wow!!!

I used:
Makes- 9 large muffins and one mini loaf
Adapted from here

All purpose flour- 1 1/2 cups
Blue berry crush-1/4 cup
Baking powder-1 teaspoon
Baking soda-1 teaspoon
Milk-1 cup
Sugar-1/2 cup
Oil-1/2 cup
Vanilla essence- 1 teaspoon
Salt a large pinch

Sieve together flour, salt, baking powder and baking soda.Take it in a bowl.

In another bowl, take sugar and add milk, oil,vanilla essence and whisk till sugar dissolves. Pour this mixture into the bowl of sifted ingredients.

Mix gently in one direction .Avoid over mixing.Transfer into muffin liners. Pour the batter so that it is a little less than 3/4 th volume of the cup/muffin liner. . Add some blueberry crush on top of each cup and and using a toothpick, create a swirl pattern.Place inside a pre heated oven and bake at 180 degrees for 15-18 minutes / till done.

Remove from oven, let it cool and serve...


Take a look at all that was served so far on The Buffet On Table...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up
Bon Appetit...

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