Eggless Strawberry White Chocolate Muffin

I find myself going for easier & simpler (often healthier too) recipe of late. Muffin comes top of the list being fuss-less, egg-less and becos it uses oil (instead of butter), it is also healthier.

Grapeseed oil is my preferred veg oil as I read from a study that it raises HDL (the good cholesterol) and reduce LDL (yep, bad cholesterol).

It costs more than other veg oil as the grapeseed has a lower yield i.e. it gets a lower percentage of oil as compared to other oil-producing seeds, nuts, or beans.


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Strawberry White Chocolate Muffins (eggless)
Adapted from To-Die-For Blueberry Muffin
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1 ½ cups all-purpose flour
½ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup grapeseed oil
2/3 cup strawberry milk
75g cup chopped dried strawberries
75g white chocolate chips


DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Grease bottom of muffin tray or line with muffin liners.
2. Combine all the dry ingredients (flour, sugar, salt and baking powder and/or soda).
3. Place vegetable oil into a 1 cup measuring cup; add enough milk to fill the cup.
4. Add the wet ingredients (oil+milk) into dry ingredients (as in step2). Fold in strawberries & choc chips. Fill muffin cups right to the top.
5. Bake for 18 minutes in the preheated oven, or until done.

Bake notes:

• ensure the oven was very hot at >200C so that the muffin will not overflow. You may need a oven thermometer to do this - my temperature knob had to be tuned to 250C to reached 200C)



• I had a nice dome out of the muffin this time round! But the white choc toppings got burnt after 10min, so I had to turn the oven to bottom heat only, and tent the muffin top.
  


• I learnt that another trick to get those high dome rises is to heat the muffin tray inside the oven while it is preheating... I will try this next time round.