Eggless Strawberry Muffin - Without Egg, Without Butter

I love baking.. and yes if that comes with ease of work, then I am happy.. My daughter was super excited to see this pink color muffins and she was all praise for me!!! Was it a win win?? Yes and no.. The reason I say no is due to the amount of sugar in it and also I have added few drops of food color.. I am not a big fan of using food colors, but sometimes I do use it.. Try this muffin which is very light in texture and also makes a perfect one for the kid's lunch box, party food. Sharing this for this month's BM - Holiday food.

 

Ingredients
All Purpose Flour - 1 cup
Corn Starch - 1/8 cup
Baking Powder - 3/4 tea spoon
Salt - 1/4 tea spoon
Caster Sugar - 3/4 cup + 1 table spoon
Strawberry Crush - 1/3 cup + 1 table spoon
Oil - 1/4 cup
Curd - 1/3 cup
Strawberry Essence - 1/2 tea spoon
Egg Replacer - 3/4 table spoon
Warm Water - 2 table spoons
Pink Food Color - 2 - 3 drops (optional)

Method
Sieve together all purpose flour, corn starch, baking powder and salt well.
Add the dry ingredients with sugar
In another bowl, whisk together curd, oil, essence and juice
Make a hole in the center and add the wet ingredients
Preheat the oven to 155 degrees C
Grease and flour Muffin pan and set aside
In another small bowl, beat the egg replacer with the warm water until soft peaks are formed
Add the egg replacer mixture slowly to the batter and gently fold until incorporated
Make sure not to stir them too much or whisk vigorously. The cake might become dense and flat
Pour the batter into the prepared muffin pan and bake it in the preheated oven for 20 - 30 minutes
To check the doneness of the muffin, insert a toothpick in the center and it should come clean
Allow it to cool in the pan for 10 minutes and flip it on to the cooling rack and allow it to cool completely before slicing

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46