Eggless Jam Swirled Muffins

           I am not able to blog more frequently these days, in the middle of so many things, hopefully everything will settle down in a month's time. I didn't want to miss the challenge for the Eggless Baking group, somehow managed to do it. We had to do an eggless version of these Jam Swirled Muffins, I have used flax seed powder in the place of eggs, and used strawberry preserves for the jam. The muffins turned out superb, perfect for a light breakfast or an evening snack..

Need To Have

• All Purpose Flour - 1 cup
• Yogurt/ Curd - 1/3 cup
• Powdered Sugar - 1/3 cup
• Strawberry Preserves - 1/3 cup
• Flax Seed Powder - 1 tablespoon
• Oil - 1/4 cup
• Hot Water - 6 tablespoons
• Baking Powder - 1 teaspoon
• Baking Soda - 1/2 teaspoon
• Salt - 1/8 teaspoon
• Vanilla Extract - 1 teaspoon

Original Recipe here

Method

          Add the flax seed powder to 3 tablespoons of the hot water and leave it for 10 minutes, then beat it nicely. Then add the yogurt, oil, salt, vanilla extract and the remaining 3 tablespoons of hot water and mix well. Add the sugar and mix it nicely.

          Sift the flour with the baking powder and baking soda. Then add it to the wet ingredients and mix it lightly, finally add the strawberry preserves and just swirl it in very lightly.

          Pour it into greased muffin pans and bake it at 190 C for 25 minutes, cool and remove it.

Note
After pouring it in the muffin pans, I added 1/2 teaspoon of the strawberry preserve on the top and lightly mixed with a knife.
You can use any fruit jam or preserve of your choice.
I refrigerated the muffins, just warmed them in the microwave before serving, they tasted good.
I got 8 medium sized muffins.