Eggless Butterless Pineapple Muffins / Healthy Tropical Treat

Pineapple is one of my favourite fruits. Even my family enjoys this tropical delight , which gives me freedom to try different recipes with it. So far , i have tried  Pineapple Fried Rice ,  Pineapple Preserve  and Pineapple jam Tarts. This time i tried using the sweet Pineapple chunks in my Cup Cakes and they simply taste awesome .

These Muffins are Egg less and Butter less and are made from whole Wheat flour. The Cup cakes turned out very moist and soft. Best part of this cup cakes is that they are mess free , can be made quickly and use easily available ingredients . Have used curd as an Egg replacer and used fresh Pineapple. You may use tinned one also.The small chunks of fresh Pineapple give a nice tropical flavor to the muffins in each bite.

Well , i am here not only to share my successful attempts in baking , but would also tell some of the basics mistakes , one can avoid while baking Cup Cakes. You can see this muffins do not look perfect , as did my Choco Muffins :) ,  these are a little miss shaped. This is because i made a small mistake while filling the cake batter in the liners. I over filled them , so they did not get the structure of the sides of liners to rise properly which resulted in spilling the batter over the edges of the liners as they raised while baking. "It is truly said our last mistake is the our best teacher". I will always remember this basic point , i bake a muffin next time. Apart from this , the Muffins were a perfect Tea time treats !!!

Ingredients: Makes 8 Muffins

• 1 Cup Whole Wheat Flour
• 3/4 Cup Curd(i used home made )
• 1/2 Cup Sugar
• 1/4 Cup Oil (i used Sunflower Oil)
• 1/2 cup fresh Pineapple chunks.
• 1/2 tsp Baking powder
• 1/2 tsp Baking Soda
• Pinch of salt.

Method:

1. Grease or line the Muffin Tray and set aside. I have used double liners for each Muffin for better looks and have baked the muffins using a Convection Microwave, so no preheating required , but if using regular oven for baking , preheat the oven at 180 degree Celsius for 10 minutes.

      2.   Swift the whole Wheat flour , Baking Soda, Baking powder and Salt thrice and keep these dry ingredients aside.

  3.  In a mixing bowl take Curd , Sugar and whisk until Sugar dissolves completely , to this add the oil and blend well .

   4.  Next add the sifted dry ingredients little by little to the wet ingredients and gently fold . Do not over beat. 

  5. Lastly add the Pineapple chunks and mix lightly.

  6.  Fill in the muffin liners upto 1/2 or 3/4 max. [here in the pic you can see i have overfilled the muffin liners by mistake:( ] Tap the Muffin Tray gently 2-3 times to remove the trapped air bubbles. You can also top each Muffin with a Pineapple chunk pressed half way into the batter.

 7.  Keep the Muffin tray in a combination microwave with convection mode and bake at 180 degree Celsius for 20-25 minutes or until the tester tooth pick comes out clean. Mine took 22 minutes.

   8.   If the tooth pick is sticky bake for 2-3 minutes more  . Once done carefully take out the muffins and place on a wire rack to cool. If You wish to do frosting, let the cup cakes cool down completely.
Enjoy the moist and soft cup cakes with your loved ones !!

    For more egg less baked recipes do check out my , Egg less moist Carrot cake , Egg less Oatmeal Cookies , Egg less Butter less Choco Muffins , Egg less ladi pav , Baked Finger Millet Crackers , Baked Veggie Florets .