Eggless banana muffins

These muffins are very light,soft and moist from inside.

They have risen very well.
The taste is fantastic and there is no difference between this and the ones made with eggs.
It is said there is difference in shape and taste when you bake without eggs,but this recipe beats that theory!
The quantity of butter is just half too!
 Bake directly in muffin tins or pans as the outer browning is better in them.
You do not need an electric beater,but just two bowls,  a wire whisk and a flat spatula.

Ingredients:
Ripe banana-2-( with spots as they are sweet )
Plain flour or maida (sifted)-2 cups,
Milkmaid-3/4 cup,1/2 tin or 200gms,
Butter-50 gms-room temperature,1/2 packet,
Baking pwd-1tsp,
Baking soda-1/2 tsp,
Plain yogurt-1/2 cup,
Vanilla essence-1/2 tsp,
Milk-1/4 cup.

Note:
I have added milk in the end of the mixing process as the batter was a little stiff.
The original recipe does not have milk.
When you are making these muffins,add the flour in two stages and then add the milk in between.
This is a very easy batter and you can taste the sweetness too!

Method:
You can use this recipe to bake a cake( 8 inch pan).
Grease and flour the pan or tins.
If  using paper cups,then lightly grease them too with a brush.
Pre heat oven to 350 F or 180 C
Mash the bananas in a small bowl and keep aside.

In one bowl add the sieved flour,baking pwd and baking soda.

Mix with wire whisk.
In another bowl,add butter and beat till smooth for 30 seconds.

The butter has to be soft,otherwise it will just get stuck in the wire whisk.
Add the milkmaid and beat for 20 seconds more.

Add the beaten curd and mix for few seconds.

Add the mashed banana and  vanilla essence and mix.

Remove the wire whisk.
(I have added all the flour and then added milk)
Add only half of flour and using a flat spatula,fold in lightly.

Then add the milk and fold, then add the rest of the flour.

Fold only till you do not see any white specks of flour.
Do not over mix.

With a ice cream scooper  or  using a tablespoon,fill the muffin tins or paper cups.  

Place the muffin tin in a preheated oven and bake for 18 to 20 minutes.
Toothpick inserted in the centre will come out clean.

Take out on wire rack to cool for 5 minutes.then remove from tray to cool on wire rack completely.
To remove from muffin tins or pans,run a knife around the edges to loosen the muffins from the tin.

Leave it to cool completely.

You can dust the muffins with icing sugar to add extra sweetness.

Makes 12 muffins.