Choco - Chip Vannila Muffin (Eggless / Egg)

A muffin is an individual sized quick bread product. Muffins in America are similar to a cupcakes in size and cooking methods. These can come in both savory varieties, such as corn or cheese muffins, or sweet varieties such as blueberry or banana.
Recipes for quick bread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called "common muffins" or "wheat muffins" in 19th-century American cookbooks, can be found in much older cookbooks. 
The name is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft as said of bread.
Muffin cups or cases are usually round sheets of paper, foil, or silicone with scallop-pressed edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of muffin tins, to facilitate the easy removal of the finished muffin from the tin.The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust from forming.
A variety of sizes for muffin cases are available. Slightly different sizes are considered "standard" in different countries. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers.
Now lets prepare a choco-chip vannila muffin. I am showing u both eggless and egg muffins.

                         Choco-Chip Vannila Muffin recipe

Recipe Cuisine: German  |  Recipe Category: Snack
Prep Time:15 mins    |  Cook time: 30 mins     |  Serves: 3

Ingredients

All purpose flour / Maida - 2.5 cups

Baking powder - 1 tbsp

Baking soda - 1tsp

Salt - 1/2 tsp

Unsalted Butter - 1/2 cup (or) Vegetable oil - 1/2 cup

Sugar - 1 cup

Egg - 2 nos (for egg muffins)

Chia seeds - 2tsp (for eggless muffins)

Milk - 1 cup

Vannila essence - 1 tsp

Chocolate chips - 1/2 cup

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Method:

• Preheat oven to 200 degree and grease muffin tray with oil or ghee or cooking spray.
• In a large bowl mix the flour, baking powder, baking soda, salt and set aside. If u want to avoid eggs, powder finely the chia seeds in a mixer and add this to the bowl ingredients.
  
• In a medium bowl whisk eggs, melted butter (or) oil,sugar , milk and vannila essence. Now slowly add this to the large bowl and using a hand mixer or whisker,  mix it well for maximum 3 minutes or until it gets folded. I generally dont like the smell of yolk so I have added only egg whites and half of 1 egg yolk.
  
• If u have added chia seeds powder, rest the mixture for 15 minutes. Now using a scooping laddle pour the contents into muffin trays and top up with choco chips.
  
• Place it in the oven for maximum 20 - 30 minutes. Chcek if its cooked using a fork or knife, the muffin should not stick to it.
• Now gently scoop out the muffin from the tray and serve it. I have poured the batter into paper cups placed in the tray.
  
• Serve it!!! It will remain good when stored in an airtight box for 5 days.
  
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• If U have used chia seeds, the muffins will appear a little light brown colour due to the seeds. But it gives same fluffiness as eggs.