WHOLE WHEAT EGGLESS DOUBLE CHOCOLATE WALNUT MUFFINS

INGREDIENTS

• 1 CUP CURD / YOGHURT
• 1 CUP BROWN SUGAR
• 1 &1/4 TEASPOON BAKING POWDER
• 1/2 TEAS SPOON BAKING SODA
• 1/2 CUP FLAVOURLESS OIL
• 1 TEASPOON VANILLA EXTRACT
• 3/4 CUP ALL PURPOSE FLOUR
• 3/4 CUP WHOLE WHEAT FLOUR
• 1/4 CUP COCOA POWDER
• 1/4 CUP DARK CHOCOLATE, CHOPPED ROUGHLY
• 2-3 TABLESPOON ROASTED WALNUTS, CHOPPED

INSTRUCTIONS

1. Pre-heat your oven to 180ºC or 350ºF. Line a 12 cavity muffin tray with paper liners or spray with nonstick spray and keep aside.
2. In a big bowl add yoghurt, sugar, baking powder and baking soda. Whisk well until bubbles appear at the surface. Keep this batter aside for 5 minutes.
3. Now in an another bowl, mix together, All-purpose flour, whole wheat flour, cocoa powder, chopped chocolate and chopped walnuts.
4. After 5 minutes are over, add oil and vanilla extract in the yoghurt and sugar mixture. Mix until well combined.
5. Add Wet ingredients to the dry ingredients and gently fold with a spatula.
6. Fill 3/4th of each cavity of the muffin tray with the batter.
7. Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
8. Allow muffins to cool in the muffin tins for 5-10 minutes then transfer to wire racks to cool completely.
9. This makes 12 medium sized muffins.