Raspberry Muffins (eggless)

uffins filled with the essence of summer, how does that sound? Not a big fan of the summer heat but the fact that summer brings along the juicy sweet tangy berries makes summer worth it. I happen to love raspberries. Who doesn't? They are just so cute! Juicy, ripe red raspberries subtle and light these are sure to lift up your mood and make you all sunny and chirpy!

The raspberry boxes were on sale the other day at our local food market and that meant I completely went crazy and bought us more than we could handle. When we get fruits and berries, we (read: me - both hubs and kiddo are not much into fruits) try to keep them fresh for as long as we can. The thing with raspberry is that they don't sustain very long in the refrigerator. Though I have been popping some every time I open my fridge I still cannot finish it all by myself. So the obvious idea came to me to make them into something which both babies love and can eat some nice light raspberry muffins with a slight hint of orange.

Ingredients:
All purpose flour/ Atta ..................... 1 1/4 cup
Baking powder ............................... 2 tsp
Baking soda ................................... 1/2 tsp
Salt ............................................ 1/8 tsp
Yogurt well beaten .......................... 2 tbsp
Oil ............................................. 1/2 cup (I use canola)
Sugar .......................................... 1/2 cup + 2 tbsp
Cold milk ..................................... 1 cup
Orange zest .................................. 1 tsp 
Vanilla extract ............................... 1 1/2 tsp
Raspberries ................................... 1 cup (I used fresh but you can use frozen but don't thaw)

Method:
1. Pre-heat oven to 375ºF.
2. Sift flour, salt, baking powder and soda, set aside. In another bowl add oil and sugar and beat till sugar dissolves, for 2-3 minutes. Add milk, yogurt and vanilla. Mix.
3. Add in  the flour mix, zest. Beat till well combined for a minute. Add in the raspberries and gently fold them into the mixture.
4. Pour the batter in to muffin pans with liners till they are 3/4 full. Bake for about 15-17 minutes or till a cake taster comes out clean. Cool completely on wire rack. ENJOY!

Notes:
1. You can substitute other berries like, chopped strawberries, blackberries, blueberries, etc of your choice.

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