On popular demand, I present to you an eggless baked good recipe! Yes, please rejoice, because this has taken me eons to perfect, and I am finally happy with a recipe that one does not miss the eggs in! It is a recipe that I am so proud of bringing to you and is one that may just convert it into my go-to quick bake due to one very important factor – almost nil prep time! The use of oil instead of butter doesn’t have you hanging around waiting for the butter to soften and hate yourself for not planning better, and all the other ingredients are so basic that it’s a given I have them in my pantry.
The trick here – I added 2 fresh peaches and a hint of cardamom, because I just cannot for the life of me be simple, but this is just fine without all of it. And if you are adding any fruit, I recommend upping the quantity to at least 4-5 peaches and replacing cardamom with cinnamon (1 tsp) since it’s a more familiar combination. Both these items are to be folded in at the end before pouring the batter into the muffin liners.
These cupcakes rise surprisingly well and stay well for at least 3 days in an airtight container. I bake for 25 minutes, but there have been moments when I felt removing at 22 or 23 minutes would have been okay too. Keep and eye and take an educated guess, if you will.
- Recipe Serves
12
- Recipe Ingredients
1 1/2 cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp salt
1/2 cup Oil
1/2 cup Castor Sugar
1/2 cup Yoghurt
1 tsp Vanilla Essence
- Recipe Instructions
Preheat the oven to 200C and prepare a muffin pan with liners.
Whisk the dry ingredients together and set aside.
Beat the sugar and oil together until light and frothy.
Add the vanilla extract and yoghurt and whisk further.
Gently fold in the dry ingredients until just combined and then add the peaches.
Pour one ice-cream scoop per muffin cup, or fill upto ¾ level of the cup.
Bake for 25 minutes.
Remove from oven and let cool slightly before cooling completely on a wire rack.
