I have been part of the Facebook group Home Bakers Guild for the past seven months. If you are a regular reader of my blog, you might know how crazy I am about eggless baking. I have been baking for the past 7 years but a drastic change in my baking came after I started blogging. It has been four years since the day I started blogging and I have been introduced to so many International bakes through the group challenges I have participated during these four years. After all these years my passion for baking has never ever diminished. And another great change came in my baking journey, when I was introduced to the group by one of my blogger friends Rajani. Being a member of Home Bakers Guild has changed me a lot and you would notice the changes mainly in my cake decorating skills. I should say that my cakes started looking better after becoming a HBGian. And I am truly honoured when KP Balakumar, admin of HBG, chose me as one of the bloggers to do a series called as the Blogger Tuesday in the guild. I will be posting recipes on all the tuesdays during October for the series.
For the first post, I selected a simple recipe. Though the recipe is simple the muffins taste so delicious. The texture of the warm muffins was awesome and it is very hard to stop with one. I have been following some hot trending topics in the net and one among them is the difference between muffins and cupcakes. At first I thought that they were the same but after a lot of reading, here is what I summarised as the differences.
Muffins are quite easy to make while compared with cupcakes.
Making cupcakes is so much like making cakes. We cream butter and sugar before adding eggs or egg substitutes and then we fold the dry ingredients in to the mixture.
But for muffins butter is used in its melted form. Dry ingredients are mixed in a bowl and then all the wet ingredients are added at once and then the batter is mixed with a spoon.
You need to fill cupcake batter to 2/3rd of the liners whereas you can fill 3/4th for muffins.
Domes look great in muffins whereas level top is preffered in cupcakes.
There are sweet and savoury versions in muffins and they are like small quick breads.
As the mixing for muffin is 10-20 seconds, they have a coarser crumb while cupcakes have finer crumbs.
Muffins have a crunchier top while cupcakes are soft.
Cupcakes are frosted with icing but muffins doesn’t need any topping.
Cupcakes are desserts and muffins can be had for breakfast.
If you have any more points to add I will be grateful.
And coming to the eggless part of the recipe, I have used curd instead of the egg. Normally 1/4 th cup of curd is used instead of one egg. I use curd for cakes, cupcakes, muffins and breads. But I prefer to use milk when making cookies. It is always easy to replace one egg but it becomes difficult when the number of eggs in the recipe increases. I usually go for recipes using one or two eggs and stay away from recipes using three or above three. For the past one year I have been baking with eggs for orders and I feel that there is some difference between bakes with eggs and eggless bakes. But if you want to avoid eggs then you need not worry. There are so many eggless recipes in the net. I have tried hundreds of recipes avoiding eggs and we never miss eggs in our home. To be frank, my hubby hates cakes with eggs as he is so much used to eggless cakes. And after a lot of boring technical details, we will head to the recipe for these delicious muffins.
Recipe Source: Taste of Home
Makes 12 muffins
Flour/ Maida – 2 cups
Baking Powder-1 tbs
Vanilla Essence-1 tsp
Seme Sweet Chocolate Chips – 3/4 cup
Preheat oven to 200°C.
In a large bowl mix together flour, sugar, salt and baking powder.
Now in the centre add the milk, curd, vanilla and oil.
With a spoon mix to combine. Do not over mix.
Line a muffin tin with cupcake liners.
Divide the batter between 12 liners.
Bake in the preheated oven for 18-25 minutes.
Once done, transfer to wire rack.
Serve once warm.
- Flour/ Maida - 2 cups
- Sugar-1/2 cup
- Baking Powder-1 tbs
- Salt-1/2 tsp
- Curd-1/4 cup
- Milk-1 cup
- Oil-1/3 cup
- Vanilla Essence-1 tsp
- Seme Sweet Chocolate Chips - 3/4 cup
- Preheat oven to 200°C.
- In a large bowl mix together flour, sugar, salt and baking powder.
- Now in the centre add the milk, curd, vanilla and oil.
- With a spoon mix to combine. Do not over mix.
- Line a muffin tin with cupcake liners.
- Divide the batter between 12 liners.
- Bake in the preheated oven for 18-25 minutes.
- Once done, transfer to wire rack.
- Serve once warm.