Eggless Jam swirled Muffins

This is the first time I am taking part in eggless baking group's challenge by Gayathri. This month's recipe was eggless jam swirled muffins suggested by Priya. The original recipe had 2 eggs in it. Since I halved the original recipe I added 1/4 cup of vegetable oil instead of 1 egg, thus making the recipe eggless. Thanks to Priya and Gayathri for this wonderful recipe. I really enjoyed baking it. The muffins were moist and had a crunchy crust and with every bite, jam was oozing out ! 

Recipe source : Technicolorkitchen

Ingredients :

• AP flour : 1 cup
• Baking powder : 1 tsp
• Baking soda : 1/8 tsp
• Salt : 1/8 tsp
• Powdered sugar : 1/3 cup
• Plain yogurt : 1/4 cup + 2 tbsp
• Vanilla extract : 1 tsp
• Butter melted : 1/4 cup
• Vegetable oil : 1/4 cup
• Strawberry jam : 1/3 cup

Method :

1. Preheat oven to 400F. Grease and line a muffin tray.
2. In a mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt. Keep aside.
3. In another bowl, whisk together oil, yogurt and vanilla extract and melted butter. 
4. Pour the whisked wet ingredients to the dry ingredients, whisk well to combine. 
5. Beat the jam lightly with a fork in a small bowl to loosen it.
6. If too thick add a tsp vinegar and beat to make it less thick.
7. Add this jam to the batter, swirl using a fork/ whisk to create a marbled effect.
8. Bake for 15-18 minutes.

Mine got done in exact 18 minutes.Take out and cool on a wire rack. Enjoy !