Whole wheat flour 1 cup Baking soda 1 and 1/2 tsp Milk 3/4 cup Oil 1/4 cup Vanilla essence 1 tsp Sugar 1/2 cup Chocolate chips 1/4 cup Video on how to make eggless whole wheat muffins
Sift the whole wheat flour and baking soda twice. Sifting twice makes the flour more batter more airy and the cupcakes will be soft.
Keep it aside.
Powder the sugar. I used raw sugar. In another bowl add powdered sugar, oil,vanila essence and milk. Mix it well.
Add the wet mixture to the sifted flour. Mix well evenly.
Add 3 tblsp of choco chips to this. Fold gently.
Line the muffin tray with muffin liners. Scoop in the batter to the muffin liners. Add some choco chip on the top. Preheat the oven at 150 degree for 5 mins. Bake the muffins for 15 to 18 minutes or till it gets completely cooked. Insert a tooth pick in the center, if it comes out clean then it is done.
Take them out and cool in a wire rack. If you want to serve later, put a cling wrap on it and keep it inside the refrigerator. Before serving slightly warm in the microwave or keep it outside for 30 minutes before serving.
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